Lemon-Fresh Spring Vegetable Salad

A delightfully bright spring salad. Serve with a crusty baguette, and you've got dinner!

Enough for 4 big eaters.

Combine in a large bowl:

3 c. asparagus or small broccoli florets, cut into 1" pieces

2 c. yellow summer squash, cut into small bite-sized chunks

1 c. sliced mushrooms

1/4 c. slivered red onion (or green onions)

1/2 c. whole, raw almonds

2-3 c. leafy salad greens

Whisk together vinaigrette; gently toss quantity of your liking into salad:

(you'll probably have some leftover)

2 Tbsp. lemon juice

1 Tbsp. lemon zest

1/2 tsp. tarragon

1/2 tsp. Dijon mustard

2 Tbsp. balsamic vinegar

1/4 tsp. salt

1/2 tsp. dried thyme

1 small clove garlic, minced or pressed

3/4 c. light oil

*If desired, put asparagus or broccoli pieces in a handled sieve, dip into boiling water for 30-40 seconds, submerge in ice water, and allow to drain before adding to salad bowl.

Recipe created or adapted by Liz Talley, Urban Graze

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#salad #entree