Here is a snappy little salad that’s easy to pull together. You could easily add a big spoon full of ricotta to a 1/2 pound of pasta for a quick dinner any time. Be sure to add plenty of freshly ground black pepper.
Ingredients
2 ½ cups asparagus that has been blanched and refreshed in ice water and sliced on the diagonal into 1 inch pieces
2 cups snap peas, stem end removed and blanched refreshed in ice water
1 cup thawed frozen shelled edamame
1 cup halved yellow cherry tomatoes
2 tbsp minced chives
3 tbsp chopped mint
2 tbsp white wine vinegar
4 tbsp extra virgin olive oil
Salt and fresh black pepper to taste
Tools
Instructions
In a mixing bowl add the asparagus, snap peas, edamame, cherry tomatoes, chives, mint, vinegar, olive oil, and salt and pepper and toss to combine. Taste for seasoning and serve.