INGREDIENTS
2 teaspoons freshly grated lemon zest

1/4 cup lemon juice

1/4 cup canola oil, or extra-virgin olive oil

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 heads Boston or Bibb lettuce, torn into bite-size pieces

2 cups very thinly sliced fresh asparagus, (about 1 bunch)

2 cups shelled fresh peas, (about 3 pounds unshelled)

1 pint grape or cherry tomatoes, halved

2 tablespoons minced fresh chives, or scallion greens

Tips and Notes

Yield: 8 servings, 2 cups each

Active Time: 35 minutes

Total Time: 35 minutes

Nutrition
Per serving: 113 calories; 7 g fat (1 g sat , 4 g mono); 0 mg cholesterol; 10 g carbohydrates; 1 added sugar; 3 g protein; 3 g fiber; 152 mg sodium; 339 mg potassium.

Nutrition Bonus: Vitamin A (45% daily value), Vitamin C (45% dv), Folate (19% dv)

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 1 1/2 fat

Preparation

Combine lemon zest and juice, oil, sugar, salt and pepper in a large salad bowl. Add lettuce, asparagus, peas, tomatoes and chives (or scallion greens); toss to coat.