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Triple Green Salad

Photo: Iain Bagwell
Total time 20 mins
Yield Serves 6 (serving size: 1 1/3 cups)
Baby greens, green onions, and loads of parsley (it's even in the dressing) give this salad lots of fresh spring flavor.

Ingredients

  • 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.)

Nutrition 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

How to Make It

  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.