Asparagus & Spinach Salad with Lemon-Dill Dressing - Wedge Community Co-ops
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Ingredients
- 1 bunch asparagus
- 4 large hard-boiled eggs, peeled & quartered
- 8 cups fresh baby spinach
- 3 Tbsp. olive oil
- 2 Tbsp. fresh lemon juice
- 1 oz. fresh dill, chopped
- 1 Tbsp. shallot, finely minced
- 1 tsp. Dijon mustard
- ½ tsp. sea salt
- ¼ tsp. black pepper
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