An all-green salad makes a bold statement that summer has arrived.
1. In a large saucepan of boiling water, cook asparagus and sugar snap peas for 3 minutes or until
vegetables are crisp-tender. Drain vegetables and place in ice water for 3 minutes. Drain. Place
vegetables in large bowl.
2. Use a vegetable peeler to slice cucumber into long ribbons. Add to vegetables; stir in green onions.
3. In a small bowl whisk together lemon juice, olive oil, mustard, and honey. Gently toss dressing with
vegetable mixture. Sprinkle with feta cheese crumbles and almonds.
4. Serve with: shrimp skewers
Recipe From: Fresh Thyme Market