Let's hear it for the green team! Team Green Salad brings asparagus, peas, and lettuce together for an emerald enclave of bright garden flavor! The dressing is tangy, zesty, and sparkling, accenting the refreshing taste of this satisfying dish. Even the most ardent carnivore might consider switching sides when they taste the Team Green Salad.
IngredientsFor the lemon dressing: • 1 teaspoon lemon zest • 2 tablespoons lemon juice • 6 tablespoons extra virgin olive oil • 1/4 teaspoon salt • 1/4 teaspoon pepper For the salad: • 4 ounces snow peas, trimmed, strings removed • 24 spears asparagus, woody ends snapped off • 2 cups frozen peas • 1 head baby gem or romaine lettuce, washed • 3 ounces of goat cheese • 1 cup fresh mint leaves, loosely packed, roughly torn
In a jar, combine the lemon zest, lemon juice, olive oil, salt, and pepper.
Close the jar and shake it to mix the dressing. Set the dressing aside.
Bring a large pot of water to a boil.
Add the snow peas to the boiling water and boil for 1 minute 30 seconds.
Add the asparagus and boil for 1 minute 30 seconds.
Add the frozen peas and boil until the water just returns to a simmer and the peas turn bright green, about 30 seconds.
Drains the vegetables and immediately run them under cold water or plunge them into an ice bath to stop the cooking process.
Using paper towels and a colander or a salad spinner, dry the vegetables thoroughly.
Split the larger lettuce leaves in half down the middle.
Cut the asparagus in half at a slight angle.
Combine the cooked vegetables in a mixing bowl.
Add the dressing and toss to combine.
Arrange the salad on a serving platter, topped with goat cheese and mint leaves.