Bright Lemon Vinaigrette Salad (Printable)

Crisp greens combined with radishes, peas, and a zesty lemon dressing for a fresh spring dish.

# What You Need:

→ Vegetables

01 - 4 cups mixed spring greens (arugula, baby spinach, and watercress)
02 - 1 cup sugar snap peas, trimmed and sliced diagonally
03 - 1 cup fresh or thawed frozen green peas
04 - 6 radishes, thinly sliced
05 - 1/4 small red onion, thinly sliced

→ Lemon Vinaigrette

06 - 1/4 cup extra virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon finely grated lemon zest
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper

→ Garnish

13 - 2 tablespoons fresh chives, finely chopped
14 - 2 tablespoons crumbled feta cheese, optional

# Directions:

01 - Combine mixed greens, sugar snap peas, green peas, radishes, and red onion in a large salad bowl.
02 - Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper in a small bowl or jar until emulsified.
03 - Drizzle vinaigrette over salad and toss gently to evenly coat all ingredients.
04 - Transfer salad to a serving platter or individual bowls.
05 - Garnish with fresh chives and crumbled feta cheese if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in less time than it takes to set the table, which means you'll actually make it on weeknights.
  • The vinaigrette tastes like bottled sunshine and somehow makes even basic greens taste like you paid attention.
  • It's the kind of salad that somehow feels fancy but requires zero cooking skills.
02 -
  • Don't dress the salad more than a few minutes before serving or the greens will wilt and the peas will lose their snap; this is a salad that demands timing.
  • The lemon zest actually matters more than you think it should, so don't grate it ahead of time because the oils oxidize and the brightness fades.
03 -
  • Make the vinaigrette first and let it sit for five minutes so the flavors have time to get to know each other before they meet the vegetables.
  • Keep the dressed salad in the coldest part of your refrigerator until the last moment if you're not serving immediately; a chilled salad bowl makes a surprising difference.
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