WITH LEMON DIJON VINAIGRETTE
Most of the prep work involved in this spring salad recipe comes from prepping the spring vegetables. I suggest starting here, slicing & chopping the asparagus, snap peas, radishes, & green onions as indicated in the Ingredients List, above. Set aside, or store in individual airtight containers in the refrigerator for up to 2 days.
Combine all listed dressing ingredients in a small bowl or jar. Season with 1 teaspoon kosher salt & ground black pepper as desired. Whisk or shake to combine well. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
To a large bowl, add the baby spinach, asparagus, sugar snap peas, radishes, green onions, & pistachios. Season with S&P as desired. Pour the lemon dijon vinaigrette over top, tossing to combine well. Taste & adjust seasoning as needed with a squeeze of fresh lemon juice or additional S&P. Serve immediately. Enjoy!
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