Photo: Iain Bagwell
YieldsServes 6 (serving size: 1 1/3 cups)Total Time20 mins
Baby greens, green onions, and loads of parsley (it's even in the dressing) give this salad lots of fresh spring flavor.

How to Make It

Step 1
1

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.

Step 2
2

Toss parsley leaves, onions, and greens in a large bowl with just enough dressing to coat; reserve any remaining dressing for another use.

Ingredients

 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.)

Directions

Step 1
1

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.

Step 2
2

Toss parsley leaves, onions, and greens in a large bowl with just enough dressing to coat; reserve any remaining dressing for another use.

Triple Green Salad

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