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Seasonal spring vegetables such as peas, asparagus and radishes are tossed with a fresh mint and a light, lemony vinaigrette.
3 cups snow peas, trimmed
2 cups thin pieces of asparagus, 1-inch pieces
1 package (10 ounces) frozen peas, thawed
1/2 cup julienned radishes
2 tablespoons chopped fresh mint leaves
2 tablespoons McCormick Gourmet™ Sesame Seed, Toasted , divided
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
2 teaspoons McCormick Gourmet™ Coriander Seed, Ground
1/2 teaspoon McCormick Gourmet™ Garlic Powder, California
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
Bring large saucepan of salted water to boil. Add snow peas; cook 2 minutes or until tender-crisp. Transfer snow peas with slotted spoon to bowl of ice water to stop cooking. Return water in saucepan to boil. Add asparagus; cook 2 minutes or until tender. Transfer to ice water with slotted spoon. Drain well. Pat dry with paper towels.
Place cooked vegetables, peas, radishes, mint and 1 tablespoon of the toasted sesame seed in large bowl; toss well.
Mix oil, lemon juice, coriander, garlic powder and sea salt in small bowl with wire whisk until well blended. Pour over vegetable mixture; toss to coat well. Garnish with remaining 1 tablespoon toasted sesame seed.
(Amount per serving)