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Salads
American
4 servings
10 minutes
5 minutes
1/4 cup Melissa’s Meyer Lemons - juiced
1/2 cup Extra Virgin Olive Oil
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
1/4 cup White Wine Vinegar
2 teaspoons Granulated Sugar
2 teaspoons Dijon Mustard
2 cloves Melissa’s Peeled Garlic - minced
2 teaspoons Dried Oregano
2 bunches Melissa’s Organic Asparagus - woody ends trimmed; blanched; shocked in ice water
3 cups Frozen Peas - blanched; shocked in ice water
8 Melissa’s Fresh Mint Leaves - cut into ribbons
1 cup Crumbled Feta Cheese
Place all of the dressing ingredients into a blender and process until smooth. Set aside.
Cut the asparagus into bite size sticks and place them into a large bowl. Add the peas and the rest of the salad ingredients to the bowl and mix. Drizzle in your desired amount of the dressing and mix to combine.
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