• To make dressing
• In a mini food processor add in the olive oil, lemon juice, maple syrup, whole grain mustard, salt and pepper.

  Before adding in the garlic I mashed it with a knife so it would be chopped up very finely.

  Add in mint leaves and process until completely combined.

Prepare the vegetables

• Slice the potatoes, asparagus and zucchini very thin.

  For the asparagus I cut off the woody stem area and then sliced the asparagus into small pieces.

  Place all the cut up vegetables onto a cookie sheet. Drizzle olive oil and salt and pepper over all and toss.

  Roast in the oven at 400 degrees for about 20 minutes.

  Let the vegetable cool.

Put the salad together

• In a large serving salad bowl add all your spring mix lettuce leaves, cooled roasted vegetables, frozen peas and slivered almonds (as many you like)

  If your dressing has been sitting for a bit while you make the salad, give it a few quick spins in your mini food processor.

  Pour the dressing over all, toss gently and serve