This recipe came from a close family friend. We have it every Easter and it's always a hit! Thanks Sharon!
Ingredients
- ¼ pounds asparagus, trimmed and cut diagonally into 1-inch pieces: 1 piece
- snow peas, ends and strings removed, cut diagonally into 1-inch pieces: 0.5 pound
- radishes: 15 piece (sliced)
- scallions: 3 piece (sliced)
- snipped dill: 0.25 cup (fresh)
- canola oil: 3 Tbsp
- white sugar: 1 tsp
- salt: 0.75 tsp
- black pepper: 0.25 tsp (freshly ground)
- lime juice: 3 Tbsp (to taste, freshly squeezed)
Metric Conversion
Stages of cooking
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Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
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Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
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Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.
