Radish, Arugula & Asparagus Salad

ACTIVE TIME: 20 min. TOTAL TIME: 20 min. SERVES: 6

Raspberry vinegar complements peppery arugula in our fast side— red wine vinegar would also be good

1 lb. thin asparagus, trimmed

1 cup frozen baby peas

1 cup fresh raspberries

3 Tbs. olive oil

1 Tbs. raspberry vinegar

1 tsp. honey

3 cups baby arugula

1 bunch small radishes, halved 2 Tbs. thinly sliced red onion 3 Tbs. toasted pine nuts

(optional)

1 In pot of salted boiling water, cook asparagus and peas until asparagus are tender, about 3 min. Rinse under cold water until cool; drain.

2 In bowl, lightly mash 1⁄4 cup raspberries. Add oil, vinegar and honey; whisk until blended. Season to taste with salt and pepper.

3 Arrange arugula on platter. Arrange asparagus and pea mixture, radishes, red onion and remaining raspberries over arugula. Drizzle with dressing. If desired, garnish with toasted pine nuts.

Per serving: Cal. 97 Pro. 2g Carb. 5g Fiber 2g Sug. 2g

Chol. 0mg Sod. 32mg Total fat: 7g Sat. 1g Trans. 0g