Radish Asparagus Salad

Adapted from Taste of Home


1 lb. Melissa's asparagus, trimmed, cut into 2” pieces

7 radishes, thinly sliced

2 tablespoons sesame seeds

 

DRESSING:

2 T. olive oil

2 T. thinly sliced green onion

2 T. cider vinegar

1 T. Meyer lemon juice

2 t. sugar

2 t. Dijon mustard

¼ t. garlic salt

¼ t. grated lemon zest

Pinch fresh ground black pepper

 

In a large saucepan, bring 6 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

Transfer to a large bowl; add radishes and sesame seeds.

 

Place dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat.
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