Red Meat Allergy Friendly Gluten Free Spring Greens Salad
Total time15 min
Prep time15 min
Cook time0 min
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Learn more →Ingredients
4 servings
For the vinaigrette
- 3 tbsp extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGINOlitalia Extra Virgin Olive Oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp honey
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 5 oz mixed spring greens
- 1 cup sugar snap peas, strings removed and halved on the diagonal
- 1 english cucumber, thinly sliced into half-moons
- 6 radishes, thinly sliced
- 2 green onions (green tops only), thinly sliced
- 3 tbsp sunflower seeds, toasted
- 2 oz crumbled feta cheese
- ¼ cup fresh mint leaves, torn (optional)
Instructions
- 1
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until the dressing is smooth and emulsified.
- 2
In a dry skillet over medium heat, toast the sunflower seeds, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a plate and let cool.
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