Spring Greens Salad
with Mint, Feta and Sugar Snap Peas
Allergens:
Milk
•Sulphites
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time20 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
serving amount
226 g
Arugula and Spinach Mix
14 g
Dill
1 unit(s)
Shallot
1 cup
Feta Cheese, crumbled
(Contains Milk)
227 g
Sugar Snap Peas
14 g
Mint
8 unit(s)
Radish
2 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories550 kcal
Fat48 g
Saturated Fat12 g
Carbohydrate21 g
Sugar8 g
Dietary Fiber6 g
Protein16 g
Cholesterol45 mg
Sodium860 mg
Trans Fat0.2 g
Potassium1000 mg
Calcium450 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Non-Stick Pan
•Measuring Spoons
•Large Bowl
•Whisk
Cooking Steps
1
- Pick mint leaves from stems, then roughly chop.
- Roughly chop dill.
- Peel, then finely chop shallot.
- Trim, then halve sugar snap peas.
- Halve, then thinly slice radish in to 1/4-inch half-moons.
2
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp ( 2 tbsp) oil, then snap peas. Cook, stirring often, until tender-crisp, 2-4 min. Season with salt and pepper. Transfer veggies to a plate.
3
- To a large bowl, add white wine vinegar, chopped shallots, 4 tbsp (8 tbsp) oil, 1/2 tsp (1 tsp) salt and 1 tsp (2 tsp) sugar. (TIP: We love using olive oil here!) Season with pepper, then whisk to combine.
4
- Add arugula and spinach mix, sugar snap peas, radish, mint and dill to the bowl with dressing, then toss to combine.
- Divide salad between plates, then sprinkle feta over top.
