Bright Lemon Vinaigrette Salad (Print version)

Vibrant spring greens tossed with radishes, peas, and a tangy lemon vinaigrette dressing.

# Required ingredients:

→ Vegetables

01 - 4 cups mixed spring greens (arugula, baby spinach, and watercress)
02 - 1 cup sugar snap peas, trimmed and sliced diagonally
03 - 1 cup fresh or thawed frozen green peas
04 - 6 radishes, thinly sliced
05 - 1/4 small red onion, thinly sliced

→ Lemon Vinaigrette

06 - 1/4 cup extra virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon finely grated lemon zest
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper

→ Garnish

13 - 2 tablespoons fresh chives, finely chopped
14 - 2 tablespoons crumbled feta cheese, optional

# How to make it:

01 - In a large salad bowl, combine mixed greens, sugar snap peas, green peas, radishes, and red onion.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper until emulsified.
03 - Drizzle lemon vinaigrette over salad and toss gently to coat all ingredients evenly.
04 - Transfer to serving platter or individual bowls. Top with fresh chives and crumbled feta cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It takes fifteen minutes from start to table, making weeknight dinners feel less like a chore and more like a little celebration.
  • The lemon vinaigrette is balanced enough that it doesn't overpower the delicate vegetables, letting each ingredient shine without apology.
  • This salad tastes even better when you use whatever's freshest at your market instead of following the ingredients exactly.
02 -
  • Make the vinaigrette just before you dress the salad because if it sits too long, the lemon juice will start to taste sharp and the balance shifts.
  • Don't dress the salad until the moment before serving—the greens will wilt if they sit with the vinaigrette, turning from crisp to sad.
  • If you're making this for a crowd and need to prep ahead, keep the components separate and dress it just before plating.
03 -
  • Slice your radishes no more than an hour before serving so they stay crisp and don't start to soften or develop that stale taste.
  • If you have a good vegetable peeler, shave the radishes into thin ribbons instead of slicing them—they'll have an almost delicate quality that makes the salad feel fancy.
  • Make extra vinaigrette in a jar and keep it in the refrigerator for three days; it works beautifully on roasted vegetables or as a marinade for grilled fish.
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