Bright Lemon Vinaigrette Salad

# What you'll need:

→ Vegetables

01 - 4 cups mixed spring greens (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 It:

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 Tips:

01 -

It tastes like spring tastes—bright, alive, and somehow both light and satisfying at once.
The whole thing comes together in 15 minutes, which means you can go from nothing to dinner on the table without stress.
It's the kind of salad that works as a simple lunch or alongside almost any protein without needing an apology.

02 -

Dress the salad at the very last moment—I learned this the hard way by making it an hour early for company and watching it wilt into sad defeat on the counter.
Dry your greens completely after washing, because even a little water will break your emulsion and make the dressing slide off instead of clinging to the leaves.

03 -