Warm Salad
A vibrant warm salad featuring fresh vegetables, herbs, and tangy feta, perfect for light, healthy meals or as a side dish for spring and summer gatherings.
Ingredients
- 4 scallions, thinly sliced ⓘ
- 3 tablespoons chopped fresh parsley ⓘ
- 3 tablespoons chopped fresh dill ⓘ
- 1 teaspoon grated fresh lemon zest
- 2 tablespoons fresh lemon juice ⓘ
- 2 tablespoons capers, rinsed ⓘ
- 1 tablespoon extra virgin olive oil ⓘ
- salt and freshly ground black pepper to taste ⓘ
- 3 small turnips ⓘ
- 2 medium carrots ⓘ
- 1 small zucchini ⓘ
- 1/2 pound asparagus ⓘ
- 1/2 pound sugar snap or snow peas, trimmed ⓘ
- 1/2 cup crumbled feta cheese ⓘ
Instructions
- Put a large pot of salted water on to boil.
- In a large bowl, combine scallions, parsley, dill, lemon zest, lemon juice, capers, and olive oil. Season with salt and pepper.
- Peel turnips and carrots and cut into julienne strips. Cut zucchini into julienne strips.
- Snap tough ends off asparagus and slice on the diagonal.
- Add turnips and carrots to the boiling water and cook for 30 seconds.
- Add zucchini, asparagus, and peas to the boiling water and cook until barely tender, 2 to 3 minutes.
- Drain vegetables and add to the scallion mixture. Toss to combine.
- Adjust seasoning with salt and pepper.
- Sprinkle with crumbled feta cheese before serving.
Nutrition & Diet Analysis (per serving)
509
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).