Green Salad with Asparagus & Peas (Salat med Asparges og Arter)

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.

Joyce Hendley

Used by permission. (c) Eating Well, Inc.

Green Salad with Asparagus & Peas (Salat med Asparges og Arter)

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    2 teaspoons freshly grated lemon zest 2 heads Boston or Bibb lettuce, torn into bite-size pieces
    1/4 cup lemon juice 2 cups very thinly sliced fresh asparagus, (about 1 bunch)
    1/4 cup canola oil, or extra-virgin olive oil 2 cups shelled fresh peas, (about 3 pounds unshelled)
    1 teaspoon sugar 1 pint grape or cherry tomatoes, halved
    1/2 teaspoon salt 2 tablespoons minced fresh chives, or scallion greens
    1/4 teaspoon freshly ground pepper


    Prep: 35 min Total: 45 min
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    • 1

      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.

    nutritional information

    3 g
    7 g
    Saturated Fat:
    1 g
    10 g
    3 g
    152 mg
    Monounsaturated Fat:
    4 g
    2 vegetable, 1 1/2 fat
    0 g
    Carbohydrate Servings:
    339 mg
    Nutrition Bonus:
    Vitamin A & Vitamin C (45% daily value), Folate (19% dv)
    Added Sugars:
    1 g
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