Spring arugula, radish, and pea salad recipe

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This salad and vinaigrette include many of my favorites from the spring garden peppery arugula, tender spring lettuce, crunchy radishes, sweet peas, and fragrant mint and parsley. The combination is incredibly flavorful, but not in an overpowering way.

  • Yield: 6 Servings

Ingredients

  • 3 cups packed fresh arugula
  • 2 cups packed fresh spring lettuce greens
  • 6 medium radishes, thinly sliced
  • ½ cup snap peas, ends trimmed, cut into 1-inch pieces
  • 5 green onions, cut into 1-inch pieces
  • 1 (4-ounce) package mozzarella cheese, cut into 2-inch pieces
  • ¼ cup Mint and Parsley Pesto
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ cup olive oil
How to Make It
  1. Toss the arugula, lettuce, radishes, snap peas, green onions, and mozzarella together in a large bowl.
  2. In a small bowl, whisk together the pesto, vinegar, mustard, and olive oil. Drizzle over the salad, toss gently, and serve.
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