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Field Salad with Snow Peas, Grapes, and Feta

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 6 servings
Make the dressing up to 2 days ahead. Toss the salad the day of the brunch.

Ingredients

  • 5 tablespoons white wine vinegar
  • 5 tablespoons fresh orange juice
  • 2 tablespoons extravirgin olive oil
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 cups gourmet salad greens
  • 2 cups snow peas, trimmed and cut lengthwise into thin strips
  • 2 cups seedless red grapes, halved
  • 1/2 cup (2 ounces) crumbled feta cheese

Nutrition Information

  • calories 151
  • caloriesfromfat 44 %
  • fat 7.9 g
  • satfat 2.6 g
  • monofat 4.2 g
  • polyfat 0.7 g
  • protein 4.3 g
  • carbohydrate 18.6 g
  • fiber 3 g
  • cholesterol 11 mg
  • iron 2 mg
  • sodium 354 mg
  • calcium 123 mg

How to Make It

  1. Combine first 6 ingredients in a small bowl; stir well with a whisk. Combine remaining ingredients in a large bowl. Drizzle dressing over salad; toss well.