Greens With Radishes and Snap Peas
Serves 8|
Hands-On Time:
15m
|
Total Time:
15m
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon whole-grain mustard
- 1/2 teaspoon sugar
- kosher salt and black pepper
- 1 large head Boston lettuce, leaves torn (about 10 cups)
- 1 medium head radicchio, leaves torn (about 4 cups)
- 1 bunch radishes, cut into thin wedges
- 1/2 pound snap peas, trimmed and cut into 1⁄2-inch pieces
Directions
- In a large bowl, whisk together the oil, vinegar, mustard, sugar, 1 teaspoon salt, and ½ teaspoon pepper. Add the lettuce, radicchio, radishes, and snap peas and toss to combine.
Nutritional Information
- Per Serving
- Calories 74
- Fat 5g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 277mg
- Protein 2g
- Carbohydrate 5g
- Sugar 2g
- Fiber 2g
- Iron 1mg
- Calcium 50mg
What does this mean? See Nutrition 101.
Quick Tip
Make the dressing and salad up to 6 hours in advance; refrigerate separately. Toss together before serving.
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