Fresh things are springing up! This seasonal salad is deliciously crisp with raw asparagus and English peas dressed with the sweet sip of our Organic Ginger Dressing with Honey.
½ lb. asparagus
3 ounces fresh baby spinach
½ cup fresh, uncooked English peas
½ cup sliced red radishes
2/3 cup cooked quinoa
½ cup Organic Ginger Dressing with Honey
Snip the spear tips off asparagus and set in large salad bowl.
Holding woodsy end of asparagus firmly on cutting board, use a vegetable peeler to shave small ribbons off the length of the asparagus. After shaving as much as possible, snap off tough end and discard and the finely julienne the remaining center that is too thin to shred with peeler. Place shaved asparagus in salad bowl.
Add spinach, peas, radishes and cooked quinoa to salad bowl. Drizzle with salad dressing and stir to coat thoroughly and evenly distribute ingredients. Pile on serving platter.
To layer in jar, start with 2 to 3 tablespoons dressing in bottom of each jar. Add shaved asparagus, then radishes, then spinach, peas and top with quinoa and remaining asparagus tips. To serve, shake up in jar if you’ve left headroom at top of jar. Otherwise pour out on plate and enjoy.