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Green Salad with Asparagus and Peas

["Recipe courtesy of Countryman Press,\u00a0EatingWell in Season<\/a>","Recipe courtesy of Countryman Press,\u00a0 EatingWell in Season<\/a>","Recipe courtesy of Countryman Press,\u00a0 EatingWell in Season<\/a>","Recipe courtesy of Countryman Press,\u00a0 EatingWell in Season<\/a>"]

Ingredients

2 teaspoons freshly grated lemon zest
¼ cup lemon juice
¼ cup California Olive Ranch extra virgin olive oil
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 heads Boston or Bibb lettuce, torn into bite-size pieces
2 cups very thinly sliced fresh asparagus (about 1 bunch)
2 cups shelled fresh peas (about 3 pounds unshelled)
1 pint grape or cherry tomatoes, halved
2 tablespoons minced fresh chives or scallion greens

Instructions

Combine lemon zest and juice, California Olive Ranch extra virgin olive oil, sugar, salt and pepper in a large salad bowl.
Add lettuce, asparagus, peas, tomatoes and chives (or scallion greens); toss to coat.

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