Pea and Asparagus Salad
A talented cook and friend, Mark Dykes, created this recipe. It is so good that at one point we were eating it once a week! We keep the onions separate if we eat it over several days and add them as we go. The onions are also terrific in eggs, tacos, or just about anything.
This dish can be vegan or vegetarian, is high in fiber, and a good source of vegetable protein.
These amounts can be adjusted to personal taste.
1-2 handfuls of washed arugula
1 bunch washed fresh chopped mint
1 bag of frozen green peas – cooked for 1-2 minutes in boiling water
1 bunch chopped raw asparagus – washed and tough ends removed
and sliced in ½ inch pieces (you can steam them lightly if you prefer)
Parmesan to taste – shaved or grated – optional
½ a red onion thinly sliced and soaked 15-30 min. in rice wine vinegar
Put onions in a bowl and cover with rice wine vinegar. Let soak for 15-30 minutes. Meanwhile, in a large bowl combine the rest of the ingredients. Add olive oil and salt and pepper to taste. Combine desired quantity of soaked onions to the bowl and mix.