Recipes

Ingredients

• 1 pound asparagus, trimmed and cut into 1- to 2-inch pieces
• 1/3 pound snow peas, string removed (or substitute sugar snap peas)
• 2 roma tomatoes, cut into wedges
• 1/2 head romaine lettuce, torn into bite-size pieces
• 1/2 cup walnuts, raw or toasted (optional)

Dressing

• 1/3 cup vegetable oil
• 1/3 cup apple cider vinegar
• 1 tablespoon sugar
• 1 tablespoon fresh ginger, peeled and minced
• 2 teaspoons fresh ground cardamom
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Preparation

1. Blanch the prepared asparagus in a pot of boiling, salted water for 2-3 minutes, or until al dente. Drain and set aside to cool.
2. In a medium bowl, whisk together all dressing ingredients.
3. Add the snow peas, tomato wedges, and asparagus and let sit 30 minutes.
4. Serve on a bed of Romaine lettuce, drizzled with any remaining dressing and garnished with walnuts.