Spring Vegetable Salad

Spring Vegetable Salad

This tasty salad is as pretty to look at as it is delicious to eat and makes a perfect accompaniment to grilled fish, seafood, poultry or meat. From Paula Deen’s Special Comfort Food Issue of Cooking with Paula Deen magazine. This recipe calls for Dijon mustard which should be gluten free, but double check your favorite brand just to be sure. It also uses extra-light olive oil, but you can use regular olive oil or extra virgin if you prefer.

This recipe makes about 6 servings.

Spring Vegetable Salad Ingredients:
2 quarts water
1 pound asparagus, tough ends trimmed and cut into 1 inch pieces
1 (8 oz) package of sugar snap peas
2 cups frozen peas
½ cup of thinly sliced radishes (about 5 radishes)
1/3 cup extra- light olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard 
1 tablespoon minced fresh dill
½ teaspoon salt
¼ teaspoon ground black pepper

Instructions:
(Note: don’t combine the vegetables and dressing until 4 hours before serving).
In a large saucepan, bring water to a boil over medium heat.
Add asparagus and sugar snap peas; boil for 2 minutes.
Add green peas; boil for 1 minute.
Drain mixture immediately; rinse with cold water until vegetables are room temperature.
Add radishes; cover and chill for at least 2 hours.
In a small bowl, whisk together olive oil, lemon, mustard, dill, salt and pepper.
Add olive oil mixture to vegetable mixture, tossing gently to coat.
Cover and chill for 4 hours.

The following nutritional analysis is based on one serving (recipe makes about 6 servings).

Nutritional information provided by www.menucalc.com