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Place asparagus, carrots, radish, green onions and artichoke hearts in a bowl and pour vinaigrette over top. Stir to coat and serve over spring mix with grape tomato and supreme of lime.
Combine lime juice vinegar poppy-seeds, salt and pepper and add EVOO. Shake to emulsify and use immediately.
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Nutritional information can be found listed with each product.
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.