This has been an Easter tradition at our house since it was first published.
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 151
- Calories from fat: 44%
- Fat: 7.9g
- Saturated fat: 2.6g
- Monounsaturated fat: 4.2g
- Polyunsaturated fat: 0.7g
- Protein: 4.3g
- Carbohydrate: 18.6g
- Fiber: 3g
- Cholesterol: 11mg
- Iron: 2mg
- Sodium: 354mg
- Calcium: 123mg
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.
Field Salad with Snow Peas, Grapes, and Feta Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- OCCASION: Easter, Mother's Day
- PUBLICATION: Cooking Light
More Recipes for Salads
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Field Salad with Warm Soy Dressing
Cooking Light
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