Spring Salad with Radish and Asparagus

by Terri Peña

The proportions of vegetables can be changed to suit your taste, or whatever happens to be in the garden or crisper drawer of the refrigerator. Slice everything as thinly as possible and use only the tips and top couple inches of the asparagus stalks.
If you have an immersion blender, it can be used for the salad dressing. Place all dressing ingredients into a container just larger than your blender and give it a whirl. The dressing will come together in a matter of seconds.

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More recipes:  THE TASTES OF SPRING