Dressing:
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1 large clove garlic
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1/2 cup white wine vinegar
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2 tbsp lemon juice
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1/2 tsp sugar
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2 tbsp Dijon mustard
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2/3 cup olive oil
Salad:
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1 bunch asparagus, trimmed
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5 medium radishes
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5 hard-boiled eggs, peeled
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1 (5 oz) box spring greens
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3/4 cup finely shredded Cheddar Cheese
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1 cup frozen corn kernels, thawed and patted dry
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3/4 cup Bolthouse® Farms shredded (matchstick) carrots
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1 1/2 cups diced ham
Steps
1
Finely grate the garlic into a pint-size jar with resealable lid. Add the vinegar, lemon juice, sugar, Dijon, and oil. Season with salt and pepper to taste. Seal and shake well to combine.
2
Arrange the asparagus in a microwave-safe dish. Add 2 tbsp water and cover with vented plastic. Microwave 2 min., until crisp-tender. Uncover, drain, and let cool. Cut on an angle into 1-inch lengths.
3
Trim and thinly slice the radishes. Dice the eggs.
4
On a large oval platter, arrange the greens. Scatter most of the asparagus on top, reserving about a third for topping. Arrange radishes, eggs, Cheddar, corn, carrots, asparagus, and ham over greens to create Easter egg design. Serve with vinaigrette on the side.
