Spring Green Salad

Prep Time:
15 mins
Total Time:
20 mins

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


  • ½ 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

  • 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

  • ½ teaspoon finely grated fresh ginger

  • ½ teaspoon honey

  • Coarse salt

  • ¼ 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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