• Liz Talley - Urban Graze

Greens, Peas and Radish Salad

Very simply and lightly dressed, this salad lets the fresh spring produce and herbs really shine on their own.

1 c. shelled peas (or frozen)

2 Tbsp. olive oil

1 tsp. lemon juice + 1/2 tsp. lemon zest

Salt and pepper

Several big handfuls of leafy greens or torn head lettuce

3-4 radishes, thinly sliced

2 green onions, thinly sliced

1-2 Tbsp. finely snipped herbs of your choice such as chives, basil, parsley, tarragon, etc. -use just one, or mix as you please.

Crumbled feta cheese (plain)

Whisk together olive oil, lemon juice and zest, and a dash of salt and pepper.

Add the peas and allow to sit for a couple of minutes.

Combine the greens, radishes, onions, and herbs in a bowl and then add the peas and all the dressing. Toss well. Scatter with 2-3 Tbsp. (+/-) crumbled feta.

Recipe created or adapted by Liz Talley, Urban Graze

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