Lemon-Ginger Asparagus Ribbon Salad

VINAIGRETTE 

½ cup Fresh Thyme organic Asian lemon sesame ginger dressing 

1 Tbsp. fresh lemon juice 

1 Tbsp. grated fresh ginger 

1 clove garlic, grated 

SALAD 

1½ lb. asparagus 

1 (5 oz.) pkg. organic spring mix 

1 cup sugar snap peas, trimmed and halved lengthwise 

3 radishes, thinly sliced, about ½ cup 

½ shallot, peeled and thinly sliced 

½ (0.8 oz.) pkg. fresh mint leaves 

1. For vinaigrette, in a small bowl, whisk together dressing, lemon juice, ginger, and garlic. Refrigerate until ready to serve.
2. For salad, trim and discard woody ends from asparagus. Cut off tips and place in a large bowl of ice water. Shave asparagus into long ribbons using a vegetable peeler. Cut remaining asparagus “scraps” into 1-inch pieces. Add asparagus ribbons and pieces to the same bowl of ice water; let stand for 5 to 10 minutes.
3. To assemble, drain asparagus well. In a large bowl, gently toss together asparagus tips, ribbons, and pieces; spring mix; peas; radishes; shallot; and mint leaves with 2 Tbsp. vinaigrette.
4. To serve, arrange salad on a large serving platter. Serve with remaining vinaigrette. 

Each serving contains: 50 calories, 0.5 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 250 mg sodium, 9 g carbohydrates, 2 g fiber, 5 g sugar, 2 g protein. Daily values: 0% vitamin D, 4% calcium, 10% iron, 6% potassium.