This salad is everything that a summertime salad should be: crisp, fresh, flavorful and low in calories. Serve this as a first course or side salad, or make it a light meal and serve it with my White Bean Bruschetta. Use the slit side of a box grater or a mandolin to thinly slice the onion.

- Jessica Siegel, Registered Dietitian

INGREDIENTS:
2 tablespoons Napa Valley organic olive oil
1 teaspoon lemon zest
2 tablespoons plus 1 teaspoon fresh lemon juice
1 1/2 teaspoons Grey Poupon Dijon mustard
1 clove Melissa’s organic garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound slender asparagus spears, trimmed, cut on the diagonal into ¾-inch pieces
1 8-ounce bag Mann’s stringless sugar snap peas, cut into thirds
1 cup C & W frozen early harvest petite peas (no salt added), thawed
1/2 cup thinly sliced red onion
1 cup sweet cherry tomatoes, halved
1 12-ounce bag Earthbound Farms organic romaine hearts, torn or cut into bite-sized pieces
6 tablespoons Gelson’s Finest Reggiano Parmesan flakes
2 tablespoons Flanigan Farms pignolias, toasted

DIRECTIONS:
– Combine the olive oil, lemon zest, lemon juice, mustard, garlic, salt and pepper in a small bowl. Let stand while you prepare the salad.
– Place about 3/4 inch of water in a large pot with a lid (make sure it stays below the bottom of your steamer basket). Cover and bring to a boil over high heat. Place the asparagus and sugar snap peas in the steamer basket, add to the pot, cover and steam until bright green and crisp-tender, about four minutes. Run the vegetables under cold running water or submerge in ice water to cool quickly; drain well.
– Add all of the vegetables to a large salad bowl, toss with dressing and sprinkle cheese and pine nuts over the top.

© Arden Group, Inc. All Rights Reserved