Triple Green Salad

Triple Green SaladRecipe
Photo: Iain Bagwell
Baby greens, green onions, and loads of parsley (it's even in the dressing) give this salad lots of fresh spring flavor.
Serves 6 (serving size: 1 1/3 cups)


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1 cup very roughly chopped flat-leaf parsley leaves plus 1 cup whole leaves
1 1/2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon lemon zest
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 green onions, thinly cut on the diagonal
2 qts. mixed baby greens (about 4 oz.)


Total: 20 Minutes

1. Whirl chopped parsley, thyme, lemon zest and juice, oil, salt, and pepper in a blender with 1 tbsp. water until very smooth, 1 to 2 minutes.

2. Toss parsley leaves, onions, and greens in a large bowl with just enough dressing to coat; reserve any remaining dressing for another use.

Created date

March 2012

Nutritional Information

Calories 110
Caloriesfromfat 78 %
Protein 2 g
Fat 9.5 g
Satfat 1.4 g
Carbohydrate 4.7 g
Fiber 2.1 g
Sodium 180 mg
Cholesterol 0.0 mg