Spring-Time Salad with Asparagus and Radishes
Spring has Sprung…
and I’m craving fresh leafy greens, and crunchy spring veggies.
When I spotted the first bunch of asparagus at my local market, I knew Spring has arrived.
I couldn’t resist picking up the gorgeous, green and purple, stalks, and began to fantasize about the ultimate, refreshing, spring-time salad. I immediately grabbed some other ingredients: radishes, arugula, sunflower sprouts, and scallions.
I decided to top off the salad with roasted (hulled) sunflower seeds and a mustard-lemon vinaigrette.
Here is the list of ingredients used: (depending on how big or small you want your salad to be, adjust accordingly)
Sunflower sprouts, arugula, asparagus (blanched), radishes (thinly sliced), scallions (thinly sliced), and roasted (unsalted) hulled sunflower seeds.
Mustard-Lemon Vinaigrette proportions: 1/4 C. Olive Oil, juice from 1 Lemon, 1 TSP. Dijon Mustard, S&P to taste.