Spring Salad Recipe

🧂 Ingredients

• 1 small shallot

  minced
• 1 lemon

  juiced (about 1/4 cup)
• 1/4 cup olive oil

  extra virgin
• 1 tablespoon fresh thyme

  minced
• 1 teaspoon honey
• 2 teaspoon Dijon mustard
• salt and pepper

  to taste
• 3-4 cups salad greens

  like arugula, romaine, escarole, watercress, spring salad mix, baby escarole mix, oak, etc.
• 1 English cucumber

  sliced lengthwise and then into half-moon slices
• 1-2 bunches radishes

  quartered (about 4 radishes per plate depending on size)
• 1 cup frozen peas

  thawed

Instructions

• 1 Grate the shallot into a small lidded jar. Add the lemon juice, olive oil,
  thyme, honey, and mustard; season with salt and pepper to taste. Close the lid
  tightly and shake until the dressing is smooth.
• 2 Toss the greens, cucumbers, radishes, pea shoots, and herbs with the dressing in
  a large bowl. Season the salad with salt and pepper.
• 3 Shake the dressing just before serving. Hint: I love to make a double batch and
  store the leftovers in the refrigerator for quick salads and dips for fresh
  veggies all spring long.

Nutrition Info