Scallion Green Salad with Asparagus and Peas

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Posted by in Recipes on Sep 19, 2012 . .

2 teaspoons freshly grated lemon zest

  • ¼ cup lemon juice
  • ¼ cup Olive Cart Scallion Greens extra virgin olive oil
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 heads Boston or Bibb lettuce, torn into bite-size pieces
  • 2 cups very thinly sliced fresh asparagus (about 1 bunch)
  • 2 cups shelled fresh peas (about 3 pounds unshelled)
  • 1 pint grape or cherry tomatoes, halved
  • 2 tablespoons minced fresh chives

Combine lemon zest and juice, Olive Cart Scallion Greens extra virgin olive oil, sugar, salt and pepper in a large salad bowl.

Add lettuce, asparagus, peas, tomatoes and chives (or scallion greens); toss to coat.

To make ahead: Cover and refrigerate the dressing for up to 5 days

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