Spring Salad with Lemon Mint Vinaigrette

bigoven.com

Kstrating

subheading: For the vinaigrette:

¼ cup Extra virgin olive oil

3 tbsp Fresh squeezed lemon juice

1 tbsp Honey

1 tsp Dijon mustard

1 Garlic cloves

2 tbsp Packed fresh mint leaves

¼ tsp Salt

¼ tsp Ground black pepper

subheading: For the salad:

2 5-ounce Packages of spring mix

1 pound Asparagus ; ends trimmed and cut into 1-inch pieces

4 Radishes ; thinly sliced

2 medium Carrots ; shredded

½ cup Frozen peas or shelled edamame ; thawed

1 Avocado ; pitted, peeled, and sliced

2 ounces Feta cheese crumbles ; (about ½ cup)

¼ cup Chopped roasted pistachios

2 tbsp Chopped fresh chives

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