This is a perfect vegan dish for a cold wintery day. It is light enough to be a salad yet hearty enough to satisfy your hunger. 
Herbal Vinaigrette
2 tsp dijon mustard
1 tsp chopped fresh thyme
1 tsp fresh chopped oregano
1 clove garlic, chopped
3 tsp Champagne vinegar
2 tsp lemon juice
½ cup olive oil
6 Tbsp olive oil, divided 
2 cups chopped asparagus spears, thick ends removed
8 oz. crimini mushrooms
8 oz. fresh peas
Add the mustard, thyme, oregano, garlic, vinegar, and lemon juice into a small bowl for the vinaigrette. Whisk the ingredients together while slowly drizzling in the olive oil. Season with salt and pepper and set aside.
In a large skillet on medium-high heat, sauté the asparagus and mushrooms in 3 Tbsp oil. Once the vegetables have softened and start to turn brown, add the fresh peas and sauté for one more minute. Remove the pan from the heat, pour half of the vinaigrette on the vegetables, and stir to combine. Season with salt and pepper.
In a non-stick skillet, warm the remaining 3 Tbsp olive oil on medium-high heat and add the cauliflower rice. Sauté until the rice begins to brown. Season with salt and pepper. 
Spoon the cauliflower rice onto a platter and top with the vegetables. Serve warm with extra herbal vinaigrette on the side. 
Just Salt It, and enjoy!