Seasonal spring vegetables such as peas, asparagus and radishes are tossed with a fresh mint and a light, lemony vinaigrette.

Makes 8 (3/4-cup) servings.

Prep Time: 15 minutes
Cook Time: 10 minutes

Nutritional Information

For 1 serving
Calories: 133
Sodium: 169mg
Fat: 9g
Carbohydrates: 9g
Cholesterol: 0mg
Fiber: 3g
Protein: 4g

Spring Vegetable Salad

• Fiber Rich  • Low Calorie

Ingredients

3 cups snow peas, trimmed
2 cups thin asparagus pieces (1-inch pieces)
1 package (10 ounces) frozen peas, thawed
1/2 cup julienned radishes
2 tablespoons chopped fresh mint leaves
2 tablespoons McCormick® Gourmet Collection Sesame Seed, Toasted, divided
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
2 teaspoons McCormick® Gourmet Collection Coriander Seed, Ground
1/2 teaspoon McCormick® Gourmet Collection Garlic Powder
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

Directions

1. Bring large saucepan of salted water to boil. Add snow peas; cook 2 minutes or until tender-crisp. Transfer snow peas with slotted spoon to bowl of ice water to stop cooking. Return water in saucepan to boil. Add asparagus; cook 2 minutes or until tender. Transfer to ice water with slotted spoon. Drain well. Pat dry with paper towels.

2. Place cooked vegetables, peas, radishes, mint and 1 tablespoon of the toasted sesame seed in large bowl; toss well.

3. Mix oil, lemon juice, coriander, garlic powder and sea salt in small bowl with wire whisk until well blended. Pour over vegetable mixture; toss to coat well. Garnish with remaining 1 tablespoon toasted sesame seed.

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