Triple Green Salad

Photo: Iain Bagwell

Baby greens, green onions, and loads of parsley (it's even in the dressing) give this salad lots of fresh spring flavor.

Yield: Serves 6 (serving size: 1 1/3 cups)
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 110
  • Calories from fat: 78%
  • Protein: 2g
  • Fat: 9.5g
  • Saturated fat: 1.4g
  • Carbohydrate: 4.7g
  • Fiber: 2.1g
  • Sodium: 180mg
  • Cholesterol: 0.0mg

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.)

Preparation

  1. 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. 2. Toss parsley leaves, onions, and greens in a large bowl with just enough dressing to coat; reserve any remaining dressing for another use.
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