Name: Potato, Spring Vegetable, and Bacon Salad with Lemon Vinaigrette (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp freshly squeezed lemon juice; 1/2 cup organic extra virgin olive oil; Pinch of granulated sugar; 1 tsp fresh thyme leaves; Kosher salt and freshly ground pepper, to taste; 2 cups shelled fresh or frozen peas (from about 2 lb peas in pods); 1 cup chopped fresh asparagus; 2 cups miniature red, white and blue potatoes, cut into quarters; 1/2 large shallot, peeled and minced; 4 to 5 radishes, trimmed and chopped; 1 tsp fresh thyme leaves; 1/4 cup chopped bacon (gluten-free if needed; leave out for vegetarian/vegan); Kosher salt and freshly ground black pepper