🫙 From the Spice Rack
Vegetable Salad with Herbal Vinaigrette
1 1/2 lb Pounds asparagus, ends Snapped 3 Thin carrots, peeled 1/4 lb Sugar snap peas, strings Pulled 1 md Clove garlic, peeled and Minced 2 ts Country-style Dijon mustard 2 tb Lem...
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Ingredients7 items
Ingredients
- 11/2 lb pounds asparagus, ends
- 1/4lbsugar snap peas, strings
- 2tbsp lemon juice
- 1tbsp rice or white wine vinegar
- 1/4cup olive oil
- 1/8tsp salt
- 1. cut the asparagus on the diagonal into 1 1/2-inch pieces.
Directions
- 1
1 1/2 lb Pounds asparagus, ends Snapped 3 Thin carrots, peeled 1/4 lb Sugar snap peas, strings Pulled 1 md Clove garlic, peeled and Minced 2
- 2
Cut the asparagus on the diagonal into 1 1/2-inch pieces
- 3
Cut the carrots on the diagonal into 1/4-inch pieces
- 4
Fill a bowl with ice water
- 5
Bring a pan of water to the boil
- 6
Add the asparagus and time 3 minutes, starting the time as soon as the vegetable goes into the water
- 7
With a wire or slotted spoon remove the vegetables to the bowl of ice water and bring a pan of water back to a boil
- 8
Add the carrots and peas