Baby greens, green onions, and loads of parsley (it's even in the dressing) give this salad lots of fresh spring flavor.
Sunset APRIL 2012
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.
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