Seasonal Spring Salad

by Jessi Heggan

Prep Time: 20 minutes
Total Time: 45 minutes
Serves: 6


1.5 pounds red potatoes, halved
½ teaspoon granulated garlic
1 teaspoon sea salt
2 tablespoons olive oil
½ pound asparagus
5 ounces arugula
1 small radicchio, coarsely chopped
¼ cup slivered almonds

Lemon Tarragon Dressing:

¼ cup olive oil
3 tablespoons lemon juice
1 tablespoon Dijon mustard
2 tablespoons fresh tarragon, chopped
1 garlic clove, chopped
¼ teaspoon black pepper
¼ teaspoon sea salt

NFM Staff
Author: NFM Staff

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