chopped romaine (chop it up real small, like you’re going to put it on a taco)
cucumber (peeled, deseeded and chopped into 1/2 “ cubes or little crescents)
good crumbled feta cheese
fresh peas (though I used frozen thawed peas)
crushed toasted almonds (the real salad had hazelnuts, which were delicious, but I can’t sacrifice the time or money to hunt them down)
1/2 cup cooked quinoa
chopped mint (not too much, it’s strong)

Dressing (basil vinaigrette)

  • 1 teaspoon Dijon mustard
  • 1 shallot, roughly chopped
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/2 cup roughly chopped basil leaves
  • 1/3 cup seasoned rice wine vinegar
  • 1/2 cup olive oil

blend all ingredients in a food processor, adding oil last in a slow stream.

The secret to this salad is getting everything chopped right, and dressed evenly.  When you do that you get all those yummy flavors in every bite. 

And, it tastes so summery and fresh.

And it looks so green and healthy.