Spring has sprung and we are thrilled for hearty green salads like this one, full of beautiful produce! Crisp snap peas and creamy baby new potatoes are great sweetened with our Honey Poppyseed.

Makes 4 servings

What you need:

2 tablespoons Tessemae’s Lemon Garlic
1 pound small mixed new potatoes, halved 
Coarse salt and freshly ground pepper
5 ounces baby spinach
1 bunch asparagus, cut into 1-2 inch pieces
2 cups sugar snap peas or snow peas
1/4 cup sliced green onions
1/2 cup Tessemae's Honey Poppyseed
 

What to do:

1. Heat your oven to 400 degrees. On a large rimmed baking sheet, toss potatoes with Lemon Garlic and season with salt and pepper. Arrange cut side down on the baking sheet. Roast potatoes until browned and tender, about 30 minutes.
2. Divide the spinach, asparagus, snap peas, and green onions between 4 salad bowls.
3. Serve potatoes over prepared salad with Honey Poppyseed Dressing.

 
Note: If you prefer to cook your asparagus, simply add it to the pan with the potatoes when they have about 10 minutes left to cook.