- 8 oz. asparagus, trimmed to 1" pieces
- ½ cup frozen peas
- ¼ cup white wine vinegar
- 2 tablespoons lemon juice
- ⅓ cup olive oil
- ¼ cup mayonnaise
- ¼ cup plain yogurt
- 2 cloves garlic, finely minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- 2 teaspoons honey
- ¼ cup finely grated parmesan cheese
- Salt and pepper, to taste
- 4-6 baby turnips, trimmed and sliced into half rounds
- 6 oz. cherry tomatoes, halved
- 1-2 handfuls fresh cilantro, coarsely chopped
Steam the asparagus using your preferred method. Once steamed, place into a bowl with the frozen peas and add very cold water to stop the cooking process and retain the bright green color of the vegetables. Drain, place into a large serving bowl, and set aside.
Combine the next 13 ingredients (white wine vinegar through salt & pepper) in a resealable jar. Place the lid on the jar and shake vigorously to combine. Set aside.
Prepare the remaining vegetables (turnips through cilantro) and add them to the asparagus and peas in the serving bowl. Pour the dressing into the bowl and toss well to coat. Chill if not serving immediately.
- Yields: 4 servings
- Preparation Time: 30 minutes
Related Articles