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Categories:
sherry vinegar lemon juice extra-virgin olive oil salt mustard freshly ground black pepper garlic baby spinach Boston lettuce frozen petite green peas julienne-cut red bell pepper julienne-cut yellow bell pepper red onion parsley fresh basil
Viewed: 72 - Published at: 8 years agoIngredients
- 2 tablespoons sherry vinegar
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 1/2 cups (2-inch) sliced asparagus (about 1/2 pound)
- 4 cups baby spinach leaves
- 2 cups torn Boston lettuce
- 1 cup frozen petite green peas, thawed
- 1/2 cup julienne-cut red bell pepper
- 1/2 cup julienne-cut yellow bell pepper
- 1/4 cup (1/4-inch-thick) red onion wedges
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
Method
- Combine vinegar and next 6 ingredients in a jar; cover tightly, and shake vigorously.
- Cook asparagus in boiling water 4 minutes or just until crisp-tender. Drain and plunge asparagus into ice water; drain.
- Place asparagus and next 8 ingredients in a large bowl; add dressing, and toss gently to coat. Serve immediately.
