Spring Salad with Meyer Lemon Dressing
 

Spring Salad with Meyer Lemon Dressing

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This simple salad uses some of our favorite spring ingredients including crunchy radishes, sweet snap peas, fresh mint and tart Meyer lemons.

SERVING SIZE

2-4

INGREDIENTS

2 Meyer lemons, thinly sliced, seeds removed

4-5 cups mixed greens, washed and coarsely torn

1 cup sugar snap peas, thinly sliced on a diagonal

1 bunch radishes, thinly sliced

½ cup fresh mint leaves, coarsely torn

Dressing:

1 Meyer lemon, zested and juiced

3 tablespoons olive oil

1 teaspoon whole grain mustard

¼ teaspoon sea salt

¼ teaspoon fresh pepper

 

INSTRUCTIONS

In a medium bowl, thinly slice the Meyer lemons, catching the juice and removing the seeds as you go.  Discard the ends and set aside. 

Wash and tear the lettuce and mint, slice the radishes and snap peas, set aside. 

In a small bowl, whisk together all the dressing ingredients, plus the lemon juice that you gathered from the sliced lemons and whisk until well combined. 

In a large bowl, toss the lettuce, snap peas and radishes with half the dressing, place a handful onto serving dishes, top with the lemon slices and fresh mint. Drizzle over a little dressing and serve. 

  PRINT VERSION

vegetable plate

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