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Spring Pea and Romaine Salad with Feta, Cucumber, and Radish, Creamy Buttermilk Dressing
All ingredients are divided between two quart jars.
Course
Salads
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
quarts
Calories
313
kcal
Author
Aimee
Ingredients
3
Tablespoons
Creamy Buttermilk Dressing
1/4
cup
crumbled feta cheese
3/4
cup
washed and sliced cucumbers
two mini
1/2
cup
sliced radishes
3/4
cup
fresh spring peas
1/4
cup
toasted sunflower seeds
2
hearts
Romaine lettuce
torn
Instructions
In the bottom of a clean, dry quart jar, spread 1 1/2 Tablespoons of salad dressing. Repeat with second jar.
Crumble 2 Tablespoons of feta into each jar on top of the dressing.
Add the cucumbers, radishes and peas, dividing them between two jars, and layering them.
Top with sunflower seeds and lettuce, again dividing the portion between the two jars.
Top with a clean dry lid and refrigerate for up to 5 days.
Nutrition
Calories:
313
kcal
|
Carbohydrates:
16
g
|
Protein:
9
g
|
Fat:
24
g
|
Saturated Fat:
5
g
|
Cholesterol:
24
mg
|
Sodium:
594
mg
|
Potassium:
349
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
620
IU
|
Vitamin C:
28.4
mg
|
Calcium:
142
mg
|
Iron:
2
mg