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Asparagus and Pea Salad
I got the idea for this salad from the Martha Stewart Living April 2010 issue. Since I love pea shoots I couldn't resist trying this salad. I made mine with a much healthier dressing than the one in the magazine. This is a perfect springtime treat!
Ingredients
  • Prep Time: 30 min
  • Cook Time: 3 min
  • subheading: Dressing:
  • 12.3 Ounce Package Soft silken tofu
  • ¼ Cup Water
  • 2 Tbsp White wine vinegar
  • 2 Tbsp Lime juice
  • 2 Tbsp Tahini
  • 2 Tbsp Soy sauce
  • ½ Tbsp Miso
  • 1 Bunch Chives
  • 1 Cup Fresh flat leaf parsley, chopped
  • Freshly ground black pepper
  • subheading: Salad:
  • ¾ Cup Fresh shelled peas
  • 1 Pound Thin asparagus, trimmed and cut into 1 inch pieces
  • 5 Cups Pea shoots (see hint below)
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