Spring Vegetable Medley with Lemon-Herb Vinaigrette
Ready in 25 min. Dinner recipe. A vibrant and colorful dish celebrating the freshest spring produce.. Get step-by-step instructions, nutrition info, and ti
Instructions
Step 1
Bring a large pot of salted water to a boil. Add asparagus and peas, cook for 2 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop cooking.
Step 2
In a large bowl, combine blanched asparagus, peas, sliced radishes, and artichoke hearts.
Step 3
In a small bowl, whisk together vinaigrette ingredients: olive oil, lemon juice, Dijon mustard, parsley, chives, garlic, salt, and pepper.
Step 4
Pour vinaigrette over vegetables and toss gently to coat. Season with additional salt and pepper if needed.
Step 5
Serve immediately or refrigerate for up to 2 hours. Garnish with extra herbs if desired.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
