Healthy Spring Salad

Tossed Asparagus Salad with Lemon Vinaigrette

4 cups mache

1 bunch asparagus

1 small zucchini, julienned

1/2 cup sliced radishes

Dressing: 2 tbsp fresh lemon juice

1 tbsp minced shallot

2 tsp dijon mustard

½ cup extra virgin olive oil

Salt and pepper to taste

Directions: 1. Bring 2 inches of water to boil in a large saucepan.  Fill a medium bowl with ice water and place by the stove. 2. Trim asparagus, cutting off stems and removing remaining tough skin with a vegetable peeler. Slice asparagus in thirds on the diagonal. Place asparagus in the boiling water for 3 minutes. Transfer the asparagus with a slotted spoon to the ice water. 3. In a small bowl, whisk together lemon juice, shallot, dijon, olive oil and salt and pepper. Set aside. 4. In a large bowl toss together mache, asparagus, zucchini and radishes. 5. Pour the dressing over the greens; gently tossing to coat.