Salad Primavera

Ingredients

• 2 tablespoons sherry vinegar
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 1/2 cups (2-inch) sliced asparagus (about 1/2 pound)
• 4 cups baby spinach leaves
• 2 cups torn Boston lettuce
• 1 cup frozen petite green peas, thawed
• 1/2 cup julienne-cut red bell pepper
• 1/2 cup julienne-cut yellow bell pepper
• 1/4 cup (1/4-inch-thick) red onion wedges
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil

Preparation

1. Combine vinegar and next 6 ingredients in a jar; cover tightly, and shake vigorously.
2. Cook asparagus in boiling water 4 minutes or just until crisp-tender. Drain and plunge asparagus into ice water; drain.
3. Place asparagus and next 8 ingredients in a large bowl; add dressing, and toss gently to coat. Serve immediately.