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.
|2||tablespoons lemon juice|
|1||teaspoon Dijon mustard|
|Pinch of sugar|
|Salt and pepper, to taste|
|¼||cup canola oil|
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.
|3||ounces (4 large handfuls) baby greens spring mix or baby spinach, long stems trimmed|
|2||ounces (3 handfuls) baby arugula, long stems trimmed|
|1||Boston lettuce, inside leaves only, torn|
|8||ounces snow peas, trimmed with tough strings removed|
|3||Armenian or pickling cucumbers, thinly sliced|
|⅓||cup fresh mint leaves (leave whole)|
|¼||cup fresh parsley leaves (leave whole)|
|¼||sweet onion, thinly sliced|
|⅓||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