Salad with Asparagus, Radishes, and Chives

This is a very light, and satisfying spring salad!

Combine several handfuls of spinach, chard, or butterhead-type lettuce in a salad bowl with some cold, blanched asparagus, (last night’s refrigerated leftovers are perfect for this), thinly sliced radishes, and some snipped chives.

Whisk together dressing ingredients and toss into salad:

1 Tbsp. cider vinegar

1 tsp. honey

1/2 tsp. Dijon mustard

1½ Tbsp. olive oil

This salad is especially good topped off with some cracked/rough chopped, toasted hazelnuts. (Toast nuts in a dry skillet for a few minutes, until lightly browned).

Recipe created or adapted by Liz Talley, Urban Graze

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