Spring Vegetable Salad with Honey-Lemon Vinaigrette – Astor Apiaries

Spring Vegetable Salad with Honey-Lemon Vinaigrette

This recipe comes from today.com, visit their website for more.


Experience the freshness of spring with this healthy Spring Vegetable Salad. Tossed in a tangy honey-lemon vinaigrette made with Orange Blossom Raw honey, this salad is a true taste sensation. Colorful and crisp vegetables make it a feast for the eyes, and your taste buds will thank you. Make it your new go-to salad and enjoy the flavors of the season!
  • 1/4 cup Orange Blossom Raw honey
  • 1 lemon, juiced and zested
  • 1/4 cup sherry vinegar
  • 1/2 cup olive oil
    • 1/2 cup English peas
      • 1/2 cup sugar snap peas
        • 1/2 cup snow peas, cut into 1-inch diamonds
          • 1/2 cup asparagus tips
            • 1 cup tri-colored cherry tomatoes, halved
              • 1/4 cup radishes, thinly shaved
                • 3 shallots, finely minced
                  • 3 tablespoons chives, finely cut
                    • 1/4 cup Honey-Lemon Vinaigrette (recipe above)
                      • Sea salt and pepper, to taste
                        • Edible flowers, for garnish (optional)

                        FOR THE HONEY-LEMON VINAIGRETTE:

                        In a small sauce pan, add the honey, lemon juice, lemon zest and vinegar. Bring the mixture to a boil and then remove from the heat. All to cool slightly before placing in a blender. On medium speed, blend the mixture while slowly drizzling in the oil until the mixture is completely emulsified.

                        FOR THE SPRING VEGETABLE SALAD:

                        In a large pot, heat 3 quarts water and 1 tablespoon salt over high heat. Once boiling, blanch the English peas, sugar snap peas, snow peas and asparagus tip for 30 seconds and immediately transfer them to a large bowl filled with ice water. Drain the vegetables and dry on them paper towels.

                        In a large bowl, add the blanched green vegetable mixture, tomatoes, radishes, shallots, chives, 1/4 cup of the Honey-Lemon Vinaigrette, salt and pepper. Toss to combine. Optional: garnish with the edible flowers.

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