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Spring Vegetable Bowls With Lemony Dill Vinaigrette

Spring Vegetable Bowls With Lemony Dill Vinaigrette
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Prep Time: 10 min Serves: 2
Cooking Time: 7 min Yield: 2 salads
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Using a few fresh ingredients, you can transform your basic salad into a bright flavor bomb. Recipe + Image courtesy of Sherrie Castellano, With Food + Love.

Ingredients

Directions

1. Preheat your oven to 400 degrees.

2. Wash and trim your asparagus, pat dry. Place your asparagus on a baking sheet. Drizzle it with the olive oil and lemon juice, then sprinkle it with sea salt. Roast for 7 minutes on each side. Asparagus should be bright green and slightly browned.

3. Assemble bowls by dividing the arugula, asparagus, radishes, carrots and white beans in each.

4. To make the dressing, whisk all the ingredients together in a bowl. Drizzle the vegetables with the vinaigrette.

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