Field Salad with Snow Peas, Grapes, and Feta

3 Reviews
ADD YOUR REVIEW
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield
6 servings
By Jean Kressy
April 2003
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 151
  • Caloriesfromfat 44%
  • Fat 7.9g
  • Satfat 2.6g
  • Monofat 4.2g
  • Polyfat 0.7g
  • Protein 4.3g
  • Carbohydrate 18.6g
  • Fiber 3g
  • Cholesterol 11mg
  • Iron 2mg
  • Sodium 354mg
  • Calcium 123mg

How to Make It

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.

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Ratings & Reviews

Great salad

Eatwell94
January 25, 2016
My only complaint is that there was too much dressing and I should've been more careful when tossing it and used less.  Next time I'll make half the amount.  Hubby accidentally got snap peas instead of snow peas.  Still yummy.  Some very thinly sliced red onion might make a good addition if one wants a bit of zip.  Will definitely make this again.

Great fresh flavors

stacecz
July 21, 2015
This was a great use of the pea pods and lettuce from our garden.  The flavors were wonderful together, my husband even ate it again the very next day for lunch.

stacecz's Review

nlrutecki
March 31, 2013
This has been an Easter tradition at our house since it was first published.

nlrutecki's Review

daneanp
June 02, 2011
N/A
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