Snow Pea and Asparagus Salad with Ginger-Cardamom Dressing



Recipe Information

Total Time: 

30 minutes



Ginger cardamom dressing highlights the fresh flavors of this spring salad.


  • 1 pound asparagus, trimmed and cut into 1- to 2-inch pieces
  • 1/3 pound snow peas, string removed (or substitute sugar snap peas)
  • 2 roma tomatoes, cut into wedges
  • 1/2 head romaine lettuce, torn into bite-size pieces
  • 1/2 cup walnuts, raw or toasted (optional)


  • 1/3 cup vegetable oil
  • 1/3 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 tablespoon fresh ginger, peeled and minced
  • 2 teaspoons fresh ground cardamom
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


  1. Blanch the prepared asparagus in a pot of boiling, salted water for 2-3 minutes, or until al dente. Drain and set aside to cool.
  2. In a medium bowl, whisk together all dressing ingredients.
  3. Add the snow peas, tomato wedges, and asparagus and let sit 30 minutes.
  4. Serve on a bed of Romaine lettuce, drizzled with any remaining dressing and garnished with walnuts.

Nutritional Information

339 calories, 27 g. fat, 0 mg. cholesterol, 308 mg. sodium, 19 g. carbohydrate, 7 g. fiber, 9 g. protein