New This Month

Under 30 Minutes

Spring Green Salad


Enjoy this salad -- with or without our Soy-Glazed Flank Steak.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, May 2009


  • 1/2 pound sugar snap peas, trimmed, strings removed
  • 5 ounces (6 cups) mixed salad greens
  • 5 scallions, thinly sliced diagonally
  • 2 small zucchini, thinly sliced into ribbons with a vegetable peeler
  • 1/3 cup fresh basil, large leaves torn
  • 1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon finely grated fresh ginger
  • 1/2 teaspoon honey
  • Coarse salt
  • 1/4 teaspoon freshly ground pepper


  1. Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add sugar snap peas, and cook until crisp-tender, about 2 minutes. Drain, and transfer to ice-water bath. Drain again.

  2. Toss peas, greens, scallions, zucchini, and basil in a large bowl. Whisk together vinegar, oil, lemon juice, ginger, honey, and 1/2 teaspoon salt in a small bowl. Drizzle dressing over salad, and sprinkle with 1/2 teaspoon salt and the pepper. Toss to coat, and serve immediately.

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