Green Salad

By pattie_d

Ingredients

• 1/2 pound sugar snap peas, trimmed, strings removed
• 5 ounces (6 cups) mixed salad greens
• 5 scallions, thinly sliced diagonally
• 2 small zucchini, thinly sliced into ribbons with a vegetable peeler
• 1/3 cup fresh basil, large leaves torn
• 1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon finely grated fresh ginger
• 1/2 teaspoon honey
• Coarse salt
• 1/4 teaspoon freshly ground pepper

Details

Servings 4
Preparation time 15mins
Cooking time 20mins
Adapted from marthastewart.com

Preparation

Step 1

Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add sugar snap peas, and cook until crisp-tender, about 2 minutes. Drain, and transfer to ice-water bath. Drain again.

Toss peas, greens, scallions, zucchini, and basil in a large bowl. Whisk together vinegar, oil, lemon juice, ginger, honey, and 1/2 teaspoon salt in a small bowl. Drizzle dressing over salad, and sprinkle with 1/2 teaspoon salt and the pepper. Toss to coat, and serve immediately.