Warm Salad

• 4 scallions, thinly sliced
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh dill
• 1 teaspoon grated fresh lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers, rinsed
• 1 tablespoon extra virgin olive oil
• salt and freshly ground black pepper to taste
• 3 small turnips
• 2 medium carrots
• 1 small zucchini
• 1/2 pound asparagus
• 1/2 pound sugar snap or snow peas, trimmed
• 1/2 cup crumbled feta cheese

1. Put a large pot of salted water on to boil. In a large bowl, combine scallions, parsley, dill, lemon zest, lemon juice, capers and oil. Season with salt and pepper. Peel turnips and carrots and cut into julienne cubes. Cut zucchini into julienne cubes. Snap tough ends off asparagus and slice on the diagonal. Add turnips and carrots to the boiling water and cook for 30 seconds. Add zucchini,
2. asparagus and peas and cook until barely tender, 2 to 3 minutes. Drain vegetables, add to scallion mixture and toss to combine. Adjust seasoning with salt and pepper. Sprinkle with feta.

scallions, parsley, dill, lemon zest, lemon juice, capers, extra virgin olive oil, salt, turnips, carrots, zucchini, asparagus, sugar, feta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51214 (may not work)