Ingredients
2 teaspoons freshly grated lemon zest
1/4 cup lemon juice
1/4 cup canola oil, or extra-virgin olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 heads Boston or Bibb lettuce, torn into bite-size pieces
2 cups very thinly sliced fresh asparagus, (about 1 bunch)
2 cups shelled fresh peas, (about 3 pounds unshelled)
1 pint grape or cherry tomatoes, halved
2 tablespoons minced fresh chives, or scallion greens
Directions
1. Combine lemon zest and juice, oil, sugar, salt and pepper in a large salad bowl. Add lettuce, asparagus, peas, tomatoes and chives (or scallion greens); toss to coat.
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