Home Nutrition Action March 2020 Dish of the Month: Spring Salad Kate Sherwood - CSPI. Cut up and toss ½ lb. snap peas, 1 cup cucumbers, ¼ cup radishes, ¼ cup feta, and a few dill and mint leaves. Dress with 1 Tbs. olive oil, 1 tsp. red wine vinegar, a pinch of salt, and black pepper. Serves 4. Photo: Kate Sherwood/CSPI.
Cut up and toss ½ lb. snap peas, 1 cup cucumbers, ¼ cup radishes, ¼ cup feta, and a few dill and mint leaves. Dress with 1 Tbs. olive oil, 1 tsp. red wine vinegar, a pinch of salt, and black pepper. Serves 4. Photo: Kate Sherwood/CSPI.
Cut up and toss ½ lb. snap peas, 1 cup cucumbers, ¼ cup radishes, ¼ cup feta, and a few dill and mint leaves. Dress with 1 Tbs. olive oil, 1 tsp. red wine vinegar, a pinch of salt, and black pepper. Serves 4. Photo: Kate Sherwood/CSPI.
