Field Salad with Snow Peas, Grapes, and Feta

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

Yield:

6 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Jean Kressy,

April 2003