Spring Vegetable Herb Salad

A mixture of fresh herbs is used in place of lettuce for this vegetable side salad.

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Spring Vegetable Herb Salad
Makes: 8  servings Prep 25 mins Start to Finish 40 mins


  • 1 pound  asparagus, trimmed
  • 3/4 pound  sugar snap peas
  • 1 pound  assorted small new potatoes
  • 1 tablespoon  tarragon or white wine vinegar
  • 2 teaspoons  Dijon mustard
  • 1/4 cup  extra-virgin olive oil
  • 3 tablespoons  finely chopped shallot
  • 1/2 cup  torn mixed herbs (such as cilantro, basil, tarragon, chervil, and chives)


1. Bring a 4-quart pot of water to a boil; add salt. Add asparagus and cook until just tender, about 3 minutes. Transfer asparagus to a bowl of ice and cold water to stop cooking. Return water in pot to a boil, add peas and cook until just tender, about 1 minute. Drain in a colander, then transfer to bowl of ice and cold water; let cool 1 minute. Drain vegetables and cut diagonally crosswise into 2-inch pieces.

2. Place potatoes in pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt. Simmer until potatoes are fork tender but not falling apart, about 15 minutes (depending on size); drain in colander. Cool until cold running water until potatoes are just warm; halve.

3. Whisk together vinegar and mustard in a large serving bowl; add oil in a slow stream, whisking until thickened and emulsified. Whisk in shallot; salt and pepper to taste. Add asparagus, peas, potatoes, and three-quarters of herbs, tossing gently to coat with dressing. Sprinkle remaining herbs over top. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)135,
  • Fat, total(g)7,
  • sat. fat(g)5,
  • carb.(g)15,
  • fiber(g)3,
  • pro.(g)4,
  • sodium(mg)35,
  • Percent Daily Values are based on a 2,000 calorie diet
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