Ingredients

• 1 tablespoon olive oil
• 2 medium leeks (white portion only), thinly sliced
• 3 small zucchini, halved and sliced
• 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 3 cups frozen petite peas (about 16 ounces), thawed
• 2 tablespoons each minced fresh chives and parsley
• 1 to 2 tablespoons minced fresh tarragon
• DRESSING:
• 3 tablespoons olive oil
• 2 tablespoons rice or white wine vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon pepper

Directions

• 1. In a large skillet, heat oil over medium heat. Add leeks; cook and stir 4-6 minutes or until tender. In a Dutch oven, place steamer basket over 1 in. water. In batches, place zucchini and asparagus in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until crisp-tender. Remove and immediately drop into ice water. Drain and pat dry.
• 2. In a large bowl, combine peas, leeks, zucchini mixture and herbs. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve immediately.

Nutrition