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Big Green Cali Salad

Ingredients

  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons dry red wine
  • 1/2 small shallot, chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon granulated sugar
  • Kosher salt and freshly ground black pepper
  • 2 cups sugar snap peas
  • 4 heads Little Gem lettuce, torn
  • 3 heads red endive, leaves separated
  • 5 radishes, thinly sliced
  • 2 Persian cucumbers, sliced
  • 1 large avocado, sliced
  • 1/3 cup toasted salted pepitas

Cooking Instructions

Step 1: Whisk together oil, vinegar, wine, shallot, mustard, and sugar in a bowl.  Season with salt and pepper.

Step 2: Bring a medium pot of salted water to a boil.  Add peas and cook until crisp-tender; about 1 minute.  Drain and run under cold water to cool; pat dry.  Slice in half.

Step 3: Combine peas, lettuce, endive, radishes, cucumbers, avocado, and pepitas in a bowl.  Drizzle with dressing and lightly toss to combine.

Enjoy this fresh salad from Country Living!