Watercress, Asparagus, & Peas Salad

INGREDIENTS:
8 cups watercress
1 pound asparagus
2 cups baby peas
Lemon vinaigrette

DIRECTIONS:

  • Clean the asparagus and remove woody stems. Blanch in a pot of boiling water then remove and run under cold water or submerge in ice water to stop cooking.

  • Once asparagus is cooled, place in a large bowl with watercress and peas. Dress the salad with lemon vinaigrette.

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