Spring Salad

styled by Taylor Bennett
photograph by Kelly Moore Clark

This vibrant green salad embraces the crisp flavors of asparagus, snow peas, fresh peas, and fragrant mint – perfect for spring gatherings. 

WHAT YOU NEED:
3 bunches asparagus
4 oz snow peas, string removed
1 head romaine lettuce
2 cups fresh or frozen peas
3 oz goat’s cheese
1 cup fresh mint leaves
Lemon Dressing: 
1 tsp lemon zest (from 1 lemon)
2 tbsp lemon juice
6 tbsp extra virgin olive oil
1/4 tsp each salt and pepper

Bring pot of water to boil and add snow peas (boil for 2 minutes), add the asparagus spears (boil for another 2 minutes). Add frozen peas and boil until peas turn bright green. Drain and wash under cold water.  Make sure to dry veggies completely. Cut romaine and asparagus in half. Shake all dressing ingredients in a jar. Combine veggies and dressing and toss. Arrange on a platter and enjoy.