Bright Spring Salad 

– 4 cups mixed salad greens (such as spinach, arugula, and mesclun) – 1 cup strawberries, hulled and sliced – 1 cup snap peas, trimmed and halved


– 1/2 cup radishes, thinly sliced – 1/4 cup crumbled feta cheese – 1/4 cup sliced almonds, toasted


– 2 tablespoons extra virgin olive oil – 1 tablespoon balsamic vinegar – 1 teaspoon honey


– 1 teaspoon Dijon mustard – Salt and freshly ground black pepper, to taste


In a large salad bowl, combine the mixed salad greens, sliced strawberries, snap peas, and thinly sliced radishes. 

In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the dressing. 

Drizzle the dressing over the salad and toss gently to coat all the ingredients. 

Sprinkle the crumbled feta cheese and toasted sliced almonds over the salad. 

Serve immediately as a light and refreshing side dish or add grilled chicken or shrimp to make it a complete meal. 

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