Spring Vegetable Salad

Seasonal spring vegetables such as peas, asparagus and radishes are tossed with a fresh mint and a light, lemony vinaigrette.
15m
PREP TIME
10m
COOK TIME
133
CALORIES
11
INGREDIENTS

Servings: 8 (3/4 cup)

Ingredients

INSTRUCTIONS

  • 1 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
  • 2 Place cooked vegetables, peas, radishes, mint and 1 tablespoon of the toasted sesame seed in large bowl; toss well
  • 3 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

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