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Spring Green Shoots

SpringGreenShoots-12x6
20 Minutes Total time 20 Minutes Prep time 210 Calories 4 Servings

Ingredients

Directions

  1. Toss baby spinach, arugula and asparagus with vinaigrette. Season to taste with salt and pepper.
  2. Transfer salad to four serving plates. Arrange sliced avocado, raspberries and edamame over salad.

Sherry-Lemon Vinaigrette: Whisk together 3 tablespoons olive oil, 1-1/2 tablespoons sherry vinegar, 2 teaspoons lemon juice, 2 teaspoons chopped shallots, 1 teaspoon chopped garlic and 1 teaspoon grated lemon peel. Season to taste with salt and pepper.

Vegetarian Spring Salads Vegan Gluten-free Low Sodium

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