Autumn Asparagus & Almond Salad

• FOR THE DRESSING:
• 1 whole Lemon (washed, Zest And Juice)
• 3 Tablespoons Mayonnaise
• 1/4 teaspoons Granulated Sugar
• 1 Tablespoon Aged Balsamic Vinegar
• 1 teaspoon Olive Oil
• 1/2 teaspoons Black Pepper
• FOR THE SALAD:
• 8 ounces, weight Asparagus Spears (I Prefer Thin Stalks, Tough Ends Removed)
• 8 ounces, weight Mixed Winter Salad Greens
• 2 whole Red Radishes (washed, Sliced Thinly)
• 1 whole Carrot (peeled, Grated)
• 3 Tablespoons Sliced Almonds
• 2 whole Eggs, Hard Boiled, Peeled And Sliced

1. In a small bowl add lemon zest and juice, mayonnaise, sugar, vinegar, oil and black pepper. Whisk together, cover with plastic wrap and refrigerate until ready to serve.
2. Bring a pot of water to a boil. Then add asparagus spears into the boiling water. Boil for 4 minutes then remove asparagus spears to a clean work surface to cool. Once cooled cut on the bias (diagonally) in 2-3" pieces and add then into a bowl with the mixed winter salad greens.
3. Add sliced radishes, grated carrots, cut asparagus spears and almonds into the bowl of salad. Top with the sliced hard boiled eggs. Add the refrigerated salad dressing (whisk before adding it) and gently toss to combine. Serve in individual dishes. Super flavorful and filling! Enjoy.

dressing, lemon, mayonnaise, ubc, vinegar, olive oil, black pepper, salad, stalks, salad greens, red, carrot, almonds, eggs

Taken from tastykitchen.com/recipes/salads/autumn-asparagus-almond-salad/ (may not work)