Spring Greens Salad
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Spring Greens Salad

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!

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*

1 tsp

Sugar*

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Nutrition Values

Calories560 kcal
Fat48 g
Saturated Fat12 g
Carbohydrate23 g
Sugar10 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 radishes in to 1/4-inch half-moons.
2
  • 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. 
3
  • 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. 
4
  • 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. 
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