Spring Garden Salad

March 01, 2010


  1. In a large bowl, toss together the radishes, peas, cheese and mint. In a small bowl or jar, mix the garlic, juice, vinegar and oil; stir to mix well. Add salt and pepper to taste. Pour over the radish/pea mixture and stir to coat.
  2. Divide greens among six salad plates, then divide radish mixture, topping the leaves. Serve immediately.


  • ¾ cup thinly sliced radishes
  • 1½ cup sugar snap peas, sliced on the bias
  • 1 cup ricotta salata cheese, crumbled
  • ½ cup chopped mint leaves
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • Salt
  • Black pepper
  • 8 cups mixed greens (baby lettuces, beet greens, spinach, arugula, etc.)
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