Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Make the dressing up to 2 days ahead. Toss the salad the day of the brunch.
Ingredients[]
- 5 tablespoons white wine vinegar
- 5 tablespoons fresh orange juice
- 2 tablespoons extra virgin olive oil
- 2 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 cups gourmet salad greens
- 2 cups snow peas, trimmed and cut lengthwise into thin strips
- 2 cups seedless red grapes, halved
- 1/2 cup (2 ounces) crumbled feta cheese
Directions[]
- Combine first 6 ingredients in a small bowl; stir well with a whisk.
- Combine greens and remaining 3 ingredients in a large bowl.
- Drizzle dressing over salad; toss well.
Yield: 6 servings