INGREDIENTS
- 2 asparagus bunches
- 1 celery bunch
- 2 radish bunches
- 1 bunch watercress
- 2 cups frozen peas
- 1 cup ranch dressing
- fresh dill for garnish
INSTRUCTIONS
- Blanch the asparagus by submerging in simmering/boiling water for 3-5 minutes then plunge into an ice bath to stop cooking. Drain and pat dry.
- Chop asparagus, celery, radishes, and watercress then add to large mixing bowl. Add frozen peas and ranch dressing.
- Stir, plate, and garnish with fresh dill.