Fresh and crunchy with a creamy vinaigrette. A perfect side for grilled meats.
Pea, Edamame & Asparagus Salad
For the salad:
2 cups Frozen Peas (thawed)
2 cups Frozen Shelled Edamame (thawed)
2 cups Fresh Asparagus
Chop the asparagus into about 1 inch pieces. Discard the very ends as they can be tough and woody.
In a steamer basket set over boiling water add the Edamame and Asparagus. Steam for about 10 minutes tossing once or twice during the cooking.
Rinse under cold water to stop the cooking and set the bright green color.
Place the cooled veggies into a large bowl with the peas.
For the dressing:
Creamy Vinaigrette:
1/2 cup Lemon Juice
3/4 cup Olive Oil
2 tablespoons Fresh Herbs (chives, mint, rosemary, thyme, parsley etc.)
Salt & Pepper
1/2 cup Light Mayonnaise or Plain Yogurt
Mix all ingredients very well and toss with the cooled vegetable salad.
Kathleen Rear 