A Scandinavian Vegetarian/Vegan salad from Eating Well Magazine. I have fond memories of simple salads such as these during my travels to Sweden. They recommend you use thin, tender asparagus for this recipe. NOTE: I found the raw asparagus kind of strange for me, so next time I am going to cook it slightly before putting it in the salad.

Ingredients

8 serv.

freshly grated lemon zest↗2 teaspoons
lemon juice↗1⁄4 cup
canola oil (may sub extra-virgin olive oil)↗1⁄4 cup
sugar (may sub Splenda)↗1 teaspoon
salt↗1⁄2 teaspoon
fresh ground pepper↗1⁄4 teaspoon
heads bibb lettuce, torn into bite-size pieces (may sub Boston lettuce)↗2 heads
very thinly sliced fresh asparagus (I only used 1 cup)2 cups
shelled fresh peas (may sub thawed previously frozen peas, I only used 1 cup)↗2 cups
pint grape tomatoes, halved↗1 pint
minced chives (may sub scallion greens)2 tablespoons
avocado, cubed (optional, but a great addition)↗1⁄2

Step-by-step instructions

1
Combine lemon zest and juice, oil, sugar, salt and pepper in a large salad bowl.
2
Add lettuce, asparagus, peas, tomatoes, chives (or scallion greens), and avocado if using; toss to coat.

Source: food.com

Original recipe ↗

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