- 1 teaspoon Dijon mustard
- 1 sprig fresh dill, chopped (optional)
- 1 tablespoon chopped green onion
- 2 tablespoons shredded Cheddar cheese
- 1/2 cup sweet corn kernels
- 1/2 cup sugar snap peas
- 1/3 cup frozen shelled edamame (green soybeans)
- 2 cups iceberg lettuce
- 1 pinch salt and pepper to taste
- Stir the Dijon mustard, dill, green onion, Cheddar cheese, corn, peas, and edamame in a bowl until evenly combined. Stir in the iceberg lettuce, season to taste with salt and pepper, and toss to mix.
10/01/2019
recipepes.com
zesty garden salad, recipe
PT15M
PT1H
5
455 calories