Recipes

Spring Vegetable Salad

  • Servings: 8
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 lb. small new potatoes
  • 1 bunch asparagus, ends trimmed
  • 8 oz. sugar snap peas
  • 4 green onions, thinly sliced
  • 8 oz. radish, thinly sliced
  • 3 Tablespoons Dijon mustard
  • 3 Tablespoons red wine vinegar
  • 6 Tablespoons extra virgin olive oil
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt

Directions

1. Place potatoes in a medium saucepan and cover with water. Season the water with a small amount of salt. Cook just until the potatoes are tender. This is best judged by inserting a paring knife into the potatoes; they are done when the center of the potatoes no longer offers resistance. When they are done, remove them from the water and let them cool. When cool, slice into -inch thick slices.

2. In a large pot of boiling, well-salted water, cook asparagus spears just until they are tender. Remove from water and immediately place in ice water. When the asparagus is cold, remove from the water, cut into 2-inch pieces and reserve.

3. In the same pot of boiling water, add sugar snap peas. Cook for about 2 minutes, keeping them crunchy. Remove from the water and immediately place in ice water. When they are cold, remove from the water and cut in half. Reserve.

4. In a large bowl, combine mustard and vinegar. Drizzle in the oil while whisking constantly. Add salt and pepper.

5. Add the asparagus, sugar snap peas, potatoes, green onions, and radish to the bowl. Toss the ingredients with the vinaigrette.

6. Serve the salad within 2 hours so the colors remain vibrant. If it is going to be longer than this, simply keep the vinaigrette and other ingredients separate until you are ready to serve, at which point you can mix them together.

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