Spinach Salad with Sugar Snap Peas and Carrot

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Photo: Jason Varney; Styling: Lindsey Lower
Yield
Serves 4 (serving size: about 1 1/4 cups)
Jessica Cox
May 2015
RECIPE BY Cooking Light

Ingredients

  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon sugar
  • 1 cup sliced sugar snap peas
  • 1/2 cup shredded carrot
  • 1/2 cup sliced radishes
  • 1 (5-ounce) package baby spinach

Nutritional Information

  • Calories 75
  • Fat 4.6g
  • Satfat 0.6g
  • Sodium 186mg

How to Make It

Step 1

Combine first 6 ingredients in a bowl, stirring with a whisk.

Step 2

Combine peas, carrot, radishes, and spinach in a bowl. Add oil mixture; toss to combine.

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