Spring Salad with Feta & Walnuts

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Spring Veggie Salad 2 LR.jpg

PREP TIME: 20 MIN
COOK TIME: 5 MIN
TOTAL TIME: 25 MIN

INGREDIENTS

  • 1 pound asparagus, ends trimmed, cut into 3 inch pieces, blanched

  • ½ pound sugar snap peas, cut in half

  • ½ pound radish, trimmed, washed and thinly sliced

  • 1 ½ cups Mariani shelled walnuts

  • 2.5 oz arugula

  • ½ cup fresh basil, torn

  • ½ cup fresh mint, torn

  • ½ cup feta crumbles

For the dressing:

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoon honey

  • 2 tablespoon dijon mustard

  • 1 tablespoon lemon juice

  • 1 tablespoon lemon zest

  • ¼ teaspoon salt

  • ⅛ teaspoon black pepper

  • ⅛ teaspoon red pepper flake

INSTRUCTIONS:

  1. Combine extra virgin olive oil, honey, dijon mustard, lemon juice, lemon zest, salt, black pepper and red pepper flake in small mixing bowl. Whisk until emulsified. Set aside.

  2. Place asparagus, sugar snap peas, radish, walnuts, basil and mint into large mixing bowl, add dressing and toss to combine, until vegetables are coated.

  3. Lay arugula on serving platter, top with vegetable mixture, finish with feta crumbles, additional walnuts, salt and pepper to taste

Yield: 6
Author: Amanda Doherty
SPRING VEGGIE SALAD WITH FETA & WALNUTS

SPRING VEGGIE SALAD WITH FETA & WALNUTS

Prep time: 20 MinCook time: 5 MinTotal time: 25 Min

Ingredients

Salad
  • 1 pound asparagus, ends trimmed, cut into 3 inch pieces, blanched
  • ½ pound sugar snap peas, cut in half
  • ½ pound radish, trimmed, washed and thinly sliced
  • 1 ½ cups Mariani shelled walnuts
  • 5 oz arugula
  • ½ cup fresh basil, torn
  • ½ cup fresh mint, torn
  • ½ cup feta crumbles
Dressing
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoon honey
  • 2 tablespoon dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon red pepper flake

Instructions

  1. Combine extra virgin olive oil, honey, dijon mustard, lemon juice, lemon zest, salt, black pepper and red pepper flake in small mixing bowl. Whisk until emulsified. Set aside.
  2. Place asparagus, sugar snap peas, radish, walnuts, basil and mint into large mixing bowl, add dressing and toss to combine, until vegetables are coated.
  3. Lay arugula on serving platter, top with vegetable mixture, finish with feta crumbles, additional walnuts, salt and pepper to taste.

Calories

148.34

Fat (grams)

5.91

Sat. Fat (grams)

2.33

Carbs (grams)

19.08

Fiber (grams)

5.77

Net carbs

13.31

Sugar (grams)

12.32

Protein (grams)

7.62

Sodium (milligrams)

388.94

Cholesterol (grams)

11.13
Created using The Recipes Generator