Asparagus Salad with Peas, Tomatoes & Peppers

SPRING is officially here! And here in Ohio it sure feels like it too! We've had the most amazing weather this past weekend which carried right into today. This has me wanting to stock up on my favorite spring produce and make all the fresh dishes. Like this Asparagus Salad with Peas, Tomatoes & Peppers! This salad is packed with good for you ingredients and reminds me of sitting on my back patio after a long day in the sun. It's a perfect side dish or entree!

Asparagus is in season right now and you can sure tell! The spears at my local grocery stores are extra large. We've been tossing them on the grill and into lots of dishes. For this recipe I blanch the asparagus. This is a process where you boil them, then rinse with cold water to stop the cooking process immediately after. It's one of my favorite ways to prepare asparagus as it keeps the spears from getting soggy. Peas also remind me of spring, and I just love them. I tossed in some chopped mini yellow bell peppers and halved cherry tomatoes as well. The base is a mixture of arugula and spinach.

I toss this salad in a vinaigrette which is homemade and couldn't be more simple. It's a mixture of lemon juice, apple cider vinegar, Dijon mustard, olive oil, salt and pepper. Toss with vinaigrette immediately before serving. Otherwise the salad might become soggy. Enjoy!

You might also enjoy:

Greek Salad

Summer Charred Corn & Fresh Herb Salad

Avo, Tomato & Corn Salad

Asparagus Salad with Peas, Tomatoes & Peppers

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

Serves: 6

Ingredients

1 large bunch of asparagus, ends removed and chopped
2 cups arugula
2 cups spinach
½ cup peas
½ cup chopped bell pepper
1 cup cherry tomatoes, halved
juice from one lemon,
2 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
¼ cup olive oil
salt and pepper, to taste

Instructions

Bring a large pot of water to boil.
Add asparagus and cook 4 minutes.
Remove to a strainer and rinse with cold water to blanch.
Add arugula and spinach to a large bowl.
Top with asparagus, peas, peppers and tomatoes.
Meanwhile, in a small bowl or salad dressing shaker mix together lemon juice, vinegar, mustard, olive oil, salt and pepper.
Toss salad with dressing.