Salad Primavera

• 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

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.

sherry vinegar, lemon juice, extravirgin olive oil, salt, mustard, freshly ground black pepper, garlic, baby spinach, boston lettuce, frozen petite green peas, juliennecut red bell pepper, juliennecut yellow bell pepper, red onion, parsley, fresh basil

Taken from www.myrecipes.com/recipe/salad-primavera (may not work)