Description
This refreshing spring salad bursts with seasonal produce and vibrant flavors. A medley of crisp greens, sweet peas, radishes, and a tangy lemon vinaigrette make it the perfect light side or main dish for springtime meals.
Ingredients
Units
Scale
- :
- 4 cups mixed spring greens (arugula, spinach, baby lettuces)
- 1 cup sugar snap peas, trimmed and halved
- 1/2 cup thinly sliced radishes
- 1/2 cup shelled fresh or frozen peas (thawed if frozen)
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons chopped fresh mint or basil
- 1/4 cup toasted almonds or pistachios
- Lemon Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
- :
- In a small bowl, whisk together all vinaigrette ingredients until emulsified.
- In a large bowl, combine greens, peas, radishes, feta, and herbs.
- Drizzle with vinaigrette and toss gently to coat.
- Sprinkle with toasted nuts just before serving.
Notes
- :
- Add grilled chicken or boiled eggs for a heartier meal.
- Substitute goat cheese or leave out the cheese for a dairy-free option.
- Best served immediately after dressing to keep greens crisp.
Nutrition
- Calories: ~180
- Sugar: 3g
- Sodium: ~200mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
