Here's a salad where we've combined two stars of the spring garden, asparagus and peas. Since the asparagus goes into the mix raw, you'll want to look for the freshest, most tender spears you can find and slice them into very thin rounds.
freshly grated lemon zest
canola oil, or extra-virgin olive oil
freshly ground pepper
Boston or Bibb lettuce, torn into bite-size pieces
very thinly sliced fresh asparagus, (about 1 bunch)
shelled fresh peas, (about 3 pounds unshelled)
grape or cherry tomatoes, halved
minced fresh chives, or scallion greens
Combine lemon zest
and juice, oil, sugar, salt and pepper in a large salad bowl. Add lettuce, asparagus, peas, tomatoes and chives (or scallion greens); toss to coat.
Calories 113, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Sodium 152 mg, Carbohydrate 10 g, Fiber 3 g, Protein 3 g, Potassium 339 mg. Daily Values: Vitamin A 45%, Vitamin C 45%. Exchanges: Vegetable 2,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet