ASPARAGUS SPRING SALAD
MAKES 4 TO 6 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 35 MINUTES 450 g baby potatoes, halved 1 tbsp olive oil ¾ tsp salt, divided 1 bunch asparagus (about 450 g), trimmed and cut in 2-inch pieces 1 cup sugar snap peas, trimmed and halved ⅓ cup sour cream ⅓ cup buttermilk 2 tbsp lemon juice 1 tbsp grainy mustard ¼ tsp pepper 5 cups baby spinach 5 cups baby kale 4 radishes, thinly sliced ½ cup chopped dill Preheat oven to 400°F. Line baking sheet with parchment paper. On prepared pan, toss together potatoes, oil and ¼ tsp of the salt to coat; arrange, cut side down, in single layer. Roast until golden and tender, about 20 minutes. Let cool slightly.
Meanwhile, in large pot of boiling salted water, cook asparagus and snap peas until tender-crisp, about 2 minutes. Drain; chill in bowl of ice water. Drain and pat dry.
Meanwhile, in small bowl, whisk together sour cream, buttermilk, lemon juice, mustard, pepper and remaining ½ tsp salt.
In large bowl, combine potatoes, asparagus mixture, spinach, kale, radishes and dill. Drizzle remaining dressing for another use.
PER EACH OF 6 SERVINGS about 123 cal, 5 g pro, 3 g total fat (1 g sat. fat), 20 g carb (4 g dietary fibre, 4 g sugar), 1 mg chol, 185 mg sodium, 729 mg potassium. % RDI: 7% calcium, 19% iron, 32% vit A, 77% vit C, 75% folate.