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Mixed Greens Spring Salad

Mixed Greens Spring Salad
1-1/4 cups
6 Min

We absolutely love this Mixed Greens Spring Salad! To add some extra flavor and texture to it, we added in some sugar snap peas and almonds. When you drizzle it with the olive oil and raspberry vinegar, you're going to be in spring salad heaven. This is a lighter lunch recipe that we know you're going to fall in love with! 

What You'll Need

  • 8 ounces sugar snap peas, trimmed
  • 2 tablespoons sliced almonds
  • 4 cups packed mixed greens
  • 1 scallion, sliced
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons olive oil
  • 2 tablespoons raspberry vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

What to Do

  1. In a medium saucepan of boiling water, cook sugar snap peas 3 to 4 minutes or until crisp-tender. Drain and rinse; set aside. 
  2. Meanwhile, in a small skillet over medium-low heat, toast almonds 3 to 4 minutes or until lightly browned, stirring occasionally.
  3. In a large bowl, combine mixed greens, peas, scallions, and dill. In a small bowl, whisk oil, vinegar, salt, and pepper. Pour dressing over greens, sprinkle with almonds and toss until evenly coated. 

Test Kitchen Tip

Nutritional InformationShow More

Servings Per Recipe: 5

  • Amount Per Serving % Daily Value *
  • Calories 292
  • Calories from Fat 212
  • Total Fat 24g 36 %
  • Saturated Fat 2.1g 11 %
  • Trans Fat 0.0g 0 %
  • Protein 9.4g 19 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0mg 0 %
  • Sodium 130mg 5 %
  • Total Carbohydrates 14g 5 %
  • Dietary Fiber 5.9g 23 %
  • Sugars 4.7g 0 %

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