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Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell Photo by: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Field Salad with Snow Peas, Grapes, and Feta

Make the dressing up to 2 days ahead. Toss the salad the day of the brunch.

Cooking Light APRIL 2003

  • Yield: 6 servings

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.

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
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Field Salad with Snow Peas, Grapes, and Feta recipe

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