Asparagus, Snow Pea & Radish Salad

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Asparagus, Snow Pea & Radish Salad

 

1 1/4 lbs. asparagus, though stem ends snapped off and stalks peeled; cut

diagonally into 1 " chunks

1/2 lb. snow peas, stemmed and strings removed

3 green onions, trimmed and thinly sliced, including some green tops

15 small radishes, trimmed and thinly sliced

1/4 cup fresh dill, snipped into pieces

3 Tbsp. olive oil

1 Tbsp. sugar (or alternative sweetener)

3/4 tsp. salt

4 Tbsp. freshly squeezed lime juice

 

Blanch asparagus in large pan of boiling water 1 minute; add snow peas, and

blanch 1 minute more. Drain and pat dry on paper towels. Cut snow peas

crosswise and on diagonal into 1-inch chunks.

 

Place asparagus and peas in large mixing bowl. Add green onions, radishes

and dill; toss lightly.

 

Whisk oil with sugar and salt in small bowl; drizzle evenly over salad.

Toss, cover and marinate at room temperature 1 hour or in refrigerator 3 to

4 hours.

 

Just before serving, drizzle 3 tablespoons lime juice over salad; toss to

coat. Taste; if additional tartness is needed, add remaining tablespoon lime

juice. Toss again. (If salad has been refrigerated, let stand at room

temperature 30 minutes before adding lime juice.) Serve immediately. Makes 6

servings.