Vegetable Salad with Dressing

Step 1

Trim the woody ends from the 0.5 pound asparagus and cut into 2-inch pieces. Bring a pot of salted water to a boil, add the asparagus, and cook until bright green and tender-crisp, about 3 minutes. Drain and rinse with cold water to stop cooking.

Step 2

Wash and tear the 1 head of lettuce into bite-sized pieces. Peel and thinly slice the 2 carrots. Remove the seeds from the 1 bell pepper and slice into thin strips.

Step 3

In a small bowl, whisk together the 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, and 0.5 teaspoon salt until well combined. Taste and adjust seasoning if needed.

Step 4

In a large salad bowl, combine the lettuce, carrots, bell peppers, and asparagus. Pour the dressing over the vegetables and toss gently until everything is evenly coated.

Step 5

Serve immediately, or chill for up to 30 minutes before serving for a colder salad.