| Yield: | 2 servings |
| Ready In: | 8 minutes |
| Ingredients: |
| 4 Sugar snap peas, strings removed 2 Asparagus, roots trimmed and sliced diagonally into 4 equal parts 1/2 Onion, thinly sliced crosswise 2 Lettuce leaves, hand-leafed 4 Cherry tomatoes, cut into halves 1 Boiled egg, cut into 8 equal parts 3 tbsp Yamaki Bonito Flakes pinch salt <Honey mustard dressing> (A) 1 tsp grain mustard (A) 1 tsp honey (A) 1/2 tsp salt (A) 1 tbsp vinegar (A) 1 tbsp olive oil |
| Directions: |
|
1. Place a large pot of lightly salted water over high heat, bring to a boil, cook sugar snap peas and asparagus, drain and set aside. 2. Combine and whisk all the ingredients [A] in a bowl to make honey mustard dressing. 3. Spread hand-leafed lettuce on a plate and add sugar snap peas, asparagus, onions, cherry tomatoes and boiled eggs. Top with Yamaki Bonito Flakes and serve with a side of mustard dressing. |
