Spring Salad
Spring Salad Print Recipe
Serves 2-4
Ingredients:
- 1/2 lb blanched asparagus
- 2 cups arugula
- 1/2 cup shelled and cooked edamame beans
- 1/2 cup shelled spring peas
- 2 tablespoons fresh mint leaves, torn
- Radish, trimmed and thinly sliced
- LeRoux Lemon Olive Oil
- LeRoux Sicilian Lemon White Balsamic
Preparation:
- Combine asparagus tips, arugula, edamame, spring peas, mint and sliced radishes in a large bowl. Drizzle with LeRoux Lemon Olive Oil and LeRoux Sicilian Lemon White Balsamic
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