Asparagus and Snap Pea Salad

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Asparagus and Snap Pea Salad

 

~~~Lemon Vinaigrette~~~

Grated zest of 1 lemon

1/4 cup lemon juice

1 TB Dijon mustard

Salt and ground black pepper, to taste

1/4 cup extra virgin olive oil (EVOO)

 

Whisk together the lemon zest and juice, mustard, salt and pepper. Whisk

constantly; drizzle in

the oil; continue to whisk until thickened. Reserve.

 

~~~Salad~~~

1 lb. medium sized asparagus, tough ends removed, cut spears into 1 " pieces

1-1/2 lb. sugar snap peas, strings removed

2 TB chopped fresh dill weed

Salt and ground black pepper, to taste

2 hard cooked eggs, chopped

 

Cook the asparagus and peas separately in boiling, salted water until just

tender, about 2 to 3 minutes.

Drain, rinse under cold water and pat dry. Combine the dill, salt, pepper

and vinaigrette.

 

Serve in a decorative bowl, sprinkled with the chopped eggs.

 

Nutrition Information:

Per serving = 150 calories, 13 g carbs, 6 g protein, 8 g fat, 55 mg

cholesterol.