Triple Green Salad
Serves 6 (serving size: 1 1/3 cups)
Baby greens, green onions, and loads of parsley (it's even in the dressing) give this salad lots of fresh spring flavor.
Photo: Iain Bagwell
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.)
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.
Toss parsley leaves, onions, and greens in a large bowl with just enough dressing to coat; reserve any remaining dressing for another use.
- Amount Per Serving
- Calories 110Calories from Fat 78
- % Daily Value *
- Total Fat 9.5g15%
- Saturated Fat 1.4g7%
- Cholesterol 0.0mg0%
- Sodium 180mg8%
- Total Carbohydrate 4.7g2%
- Dietary Fiber 2.1g9%
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.