Cat Cora's Asparagus and Snow Pea Salad Recipe

Cat Cora's Asparagus and Snow Pea Salad with Lime Vinaigrette and Pepitas Recipe

Recipe created by Cat Cora
Oprah.com | From the July 2011 issue of O, The Oprah Magazine

Tired of the same old garden salad? Mix it up with these delicious vegetables instead.

Get Cat Cora's full backyard party menu
Serves 8

Ingredients

Pepita is the Spanish term for "pumpkin seed"; you can substitute toasted pine nuts, sunflower seeds, pecans, or walnuts.

Kosher salt
1½ pounds thin asparagus spears, trimmed and cut crosswise on the bias into 1½-inch pieces
2 cups snow peas, strings removed (about 6 ounces)
1½ Tbsp. white wine vinegar
1½ Tbsp. lime juice (from about 1 lime)
1 tsp. sugar
¼ tsp. freshly ground black pepper
1 clove garlic, finely chopped
1 small shallot, finely chopped
¼ cup extra-virgin olive oil
3 Tbsp. chopped flat-leaf parsley
¼ cup shelled, roasted, and salted pepitas

Directions

Total time: 30 minutes

Bring a large pot of generously salted water to a boil. Add asparagus and snow peas; cook 30 seconds. Drain, rinse in very cold water, and drain well again.

In a large bowl, whisk together vinegar, lime juice, sugar, 1 tsp. salt, pepper, garlic, and shallot. While continuing to whisk, drizzle in oil until thickened. Add asparagus, snow peas, and parsley; toss to coat. Transfer to a serving platter, garnish with pepitas, and serve.

Nutritional Info

Per serving: 116 calories, 9 grams fat, 4 grams protein, 7 grams carbohydrates.

Printed from Oprah.com on Tuesday, May 21, 2013