Spring Salad

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Spring Salad

Ease of Preparation: Easy
Yield: 4 servings


3 cups (720 ml) arugula

8 fresh radishes, thinly sliced

1 cup (240 ml) snap peas, ends trimmed, sliced in half

¼ cup (60 ml) sliced almonds

2 tablespoons (30 ml) olive oil

2 tablespoons (30 ml) lemon juice

1 tablespoon (15 ml) honey

1 tablespoon (15 ml) Dijon mustard

1 tablespoon (15 ml) chopped fresh dill

¼ teaspoon (1 ml) salt

Fresh ground pepper


Put the arugula, radishes, and snap peas in a large bowl.

Toast the almonds over medium-heat in a skillet until golden brown. Remove from heat.

For the dressing, add the olive oil, lemon juice, honey, Dijon mustard, dill, salt, and pepper to a mason jar. Shake to combine. Pour the dressing over the salad ingredients and toss to coat.

Sprinkle over the toasted almonds and serve.

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