This fresh salad pays tribute to spring flavors and colors. Use fresh spring pea shoots and radishes to take advantage of seasonal produce. Adding lemon to the vinaigrette gives the salad a wonderful pop of citrusy tanginess.
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- To make the vinaigrette, whisk together mustard, honey and lemon juice. Add olive oil while whisking.
- Assemble salads by gently tossing together quinoa, pea shoots, green peas and radishes on a large serving platter or individual salad plates. Drizzle vinaigrette over top.
- Finish salads with cheese and chives. Add lemon wedges on the side for garnish if you’d like.