Food & Cooking Recipes Salad Recipes Spring Green Salad 3.1 (7) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 20 mins Servings: 4 Enjoy this salad -- with or without our Soy-Glazed Flank Steak. Ingredients 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 ⅓ 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 Directions 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. 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. Print