Bright Lemon Vinaigrette Salad

# What You Need:

→ Vegetables

01 - 4 cups mixed spring greens such as arugula, baby spinach, and watercress

02 - 1 cup sugar snap peas, trimmed and sliced diagonally

03 - 1 cup fresh or thawed frozen green peas

04 - 6 radishes, thinly sliced

05 - 1/4 small red onion, thinly sliced

→ Lemon Vinaigrette

06 - 1/4 cup extra virgin olive oil

07 - 2 tablespoons fresh lemon juice

08 - 1 teaspoon finely grated lemon zest

09 - 1 teaspoon Dijon mustard

10 - 1 teaspoon honey

11 - 1/2 teaspoon sea salt

12 - 1/4 teaspoon freshly ground black pepper

→ Garnish

13 - 2 tablespoons fresh chives, finely chopped

14 - 2 tablespoons crumbled feta cheese, optional

# How to Make:

01 - In a large salad bowl, combine the mixed greens, sugar snap peas, green peas, radishes, and red onion.

02 - In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper until fully emulsified.

03 - Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.

04 - Transfer to a serving platter or individual bowls.

05 - Top with fresh chives and crumbled feta cheese if desired. Serve immediately.

# Expert Advice:

01 -

It's ready in fifteen minutes, which means you can actually make it on a weeknight without stress.
The lemon vinaigrette wakes up your taste buds in a way store-bought dressings never quite manage.
Every bite has a different texture and crunch, so it stays interesting from first forkful to last.

02 -

Don't dress the salad more than ten minutes before serving, or the greens will wilt and lose their personality.
Make the vinaigrette at least ten minutes before serving so the flavors can meld together and taste less raw.

03 -