Spring Greens Salad
Serves 6 | with Mint, Feta and Sugar Snap Peas
This fresh and simple side salad is filled with bright green snap peas and crisp radishes. Tossed in a zippy shallot vinaigrette, it's a refreshing bite that pairs well with any meal!
Ingredients: Sugar snap peas • Arugula and spinach mix (arugula, spinach) • Radish • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Shallot • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Dill • Mint.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- 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 radishes in to 1/4-inch half-moons.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then snap peas. Cook 2-4 min, stirring often, until tender-crisp. Season with salt and pepper.
- Transfer to a plate.
- To a large bowl, add white wine vinegar, 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.
- To the bowl with dressing, add arugula and spinach mix, sugar snap peas, radishes, mint and dill, then toss to combine.
- Divide salad between plates, then sprinkle feta over top.
