For salad
- 16 oz peas fresh
- 2 cups sugar snap peas sliced in half long ways
- 2 cups asparagus sliced in 3 pieces then in half
- 1 watermelon radish sliced thin
- 1 tbsp salt for water
For dressing
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp onion powder
- 1 tbsp honey
Heat a large pot of water over medium high heat and bring to a rolling boil. Add salt to the water. Slice asparagus into 3 pieces and then each piece in half. Slice sugar snap peas in half long ways. Slice watermelon radish as thin as possible.
Add peas to the water, blanch for 3 minutes. Add in sugar snap peas and asparagus and blanch fo2 2 minutes. Remove from heat and drain. Place in a ice bath to shock the veggies and stop the cooking process. You want the asparagus and sugar snap peas still slightly crunchy. Leave in the ice bath for 10 minutes.
While veggies are cooling. combine all of the dressing ingredients into a bowl and mix well. Simple, fast and delicious, your salad is now ready to be served!
Serving: 56oz | Calories: 219kcal | Carbohydrates: 23g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1534mg | Potassium: 503mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1528IU | Vitamin C: 68mg | Calcium: 64mg | Iron: 4mg