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