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Spring Vegetable Salad
Vibrant colors and intense vegetal flavors make this shareable salad the best of spring. Add fish, tofu, or poultry to convert into a light, healthy entree.
Ingredients:
6 baby potatoes, cooked
1/2 C Markon First Crop Asparagus, steamed
3 radishes, sliced
1/2 C fresh peas, steamed
3 baby carrots, steamed
2 Tbsp. Ready-Set-Serve Green Onions, chopped
2 Tbsp. Markon First Crop Baby Dill, chopped
1 C Ready-Set-Serve Spring Mix
1/4 C pistachios, shelled
1 Tbsp. edible petals
Instructions:
Toss all ingredients in a large bowl, allowing the heat of the vegetables to slightly wilt the greens and serve.
Meal Type:
Spring
Summer
Entrees
Gluten Free
Salads
Vegan
Vegetarian