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Seasonal Recipe

Recipe for very green salad with pistachios and lemon vinaigrette

Karoline Boehm Goodnick for the boston globe

Serves 4

A variety of tender green leaves and crisp vegetables are tossed with a light, lemony dressing. For a little more substance, top with crumbled feta, chickpeas, or canned tuna.

DRESSING

2tablespoons lemon juice
1teaspoon Dijon mustard
Pinch of sugar
Salt and pepper, to taste
¼cup canola oil

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1. In a small bowl, whisk the lemon juice, mustard, sugar, salt, and pepper.

2. Slowly whisk in the oil. Taste for seasoning and add more salt and pepper, if you like.

SALAD

3ounces (4 large handfuls) baby greens spring mix or baby spinach, long stems trimmed
2ounces (3 handfuls) baby arugula, long stems trimmed
1Boston lettuce, inside leaves only, torn
8ounces snow peas, trimmed with tough strings removed
3Armenian or pickling cucumbers, thinly sliced
cup fresh mint leaves (leave whole)
¼cup fresh parsley leaves (leave whole)
¼sweet onion, thinly sliced
cup unsalted pistachios, very coarsely chopped

1. In a large bowl, combine the baby greens or spinach, arugula, Boston lettuce, snow peas, cucumbers, mint, parsley, and onion.

2. Spoon half the dressing with salt and pepper over the greens and toss well. Add half the remaining dressing and toss again. Add more dressing, if you like. Taste for seasoning and add more salt and pepper, if you like. Sprinkle with pistachios. Lisa Zwirn

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