Summer Recipes
SPRING SALAD
Sam Hu | Ahead of Thyme Total Time: 15 minutes | Yield: 4-6 Servings | Diet: Vegetarian
This Spring Salad is light, fresh, and vibrant. It is packed with fresh seasonal vegetables, briny feta cheese, and protein-packed chickpeas, all tossed together in a tangy homemade honey balsamic dressing. This salad is the perfect companion to just about any entree you’ ll make this season.
INGREDIENTS
• 1( 5 ounce) package spring mix salad greens
• 1 large English cucumber, diced
• 2 radishes, thinly sliced
• 1 small red onion, thinly sliced
• 1 medium avocado, diced
• 1 cup chickpeas, canned or cooked, drained and rinsed
• ½ cup cooked sweet peas( fresh, canned, or thawed from frozen), rinsed and patted completely dry
• ½ cup crumbled feta cheese
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Juice of 1 fresh lemon
• 1 teaspoon honey
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
INSTRUCTIONS Assemble the salad Combine the spring mix greens, cucumber, radishes, onion, avocado, chickpeas, and green peas in a large serving plate. Top with feta cheese.
Make the vinaigrette dressing In a small mixing bowl, whisk together olive oil, balsamic vinegar, lemon juice, honey, salt, and pepper until smooth.
Serve Serve with the dressing on the side or drizzle over the salad and toss well. Serve immediately.
How to store Transfer leftover spring salad to an airtight container and refrigerate for up to 5 days. You can store the dry salad and dressing separately to prevent the leftovers from getting soggy.
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