Peas and asparagus are a sure sign of spring in Denmark—here they star in a simple, early-summer salad. Look for the thinnest, freshest asparagus spears you can find for this recipe and slice them into very thin rounds.

Makes 8 servings, about 2 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

2 teaspoons freshly grated lemon zest
1/4 cup lemon juice
1/4 cup canola oil or extra-virgin olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 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 chives or scallion greens

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

NUTRITION INFORMATION: Per serving: 113 calories; 7 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 10 g carbohydrate; 3 g protein; 3 g fiber; 152 mg sodium; 339 mg potassium.
Nutrition bonus: Vitamin A & Vitamin C (45% daily value), Folate (19% dv).
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 1 1/2 fat