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Ingredients
  • subheading: For The Salad:
  • 1 pound asparagus, tough ends removed, cut into thirds
  • 1 cup fresh or frozen peas
  • 10 ounces cherry tomatoes, halved
  • 5 large radishes, thinly sliced into rounds
  • ⅓ cup packed chopped mint leaves
  • ⅓ cup packed chopped parsley leaves
  • 1 to 2 ounces feta cheese (optional), crumbled
  • subheading: For The Dressing:
  • 3 tablespoons red wine vinegar
  • 2 garlic cloves, minced
  • Kosher salt
  • Black pepper
  • 1 teaspoon sumac (optional)
  • 3 tablespoons extra virgin olive oil
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