A crisp salad of asparagus, peas, spring greens and radishes, finished with lemon vinaigrette.
Recipe overview
Briefly blanch fresh asparagus and peas, then cool them in ice water. Thinly slice the radishes, arrange the vegetables over greens and add lemon dressing. The original recipe serves 8–10.
This is a brief recipe guide. For full quantities and step-by-step instructions, read the original Hamilton Beach recipe.