Salad With Kale, Snap Peas And Lemony Feta Dressing

Name: Salad With Kale, Snap Peas And Lemony Feta Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar snap peas; 1 bunch kale (I used black kale), washed and spun dry; 4-5 leaves romaine; 2 sprigs fresh oregano; 1/4 cup very thinly sliced red onion; 2/3 cup feta; 1 pinch salt; 4-5 grinds pepper; 2 rounded teaspoons sumac; 1/4 teaspoon cinnamon; juice of about half a juicy lemon; Zest of 1 lemon; 1 teaspoon red wine vinegar; 5 tablespoons extra virgin olive oil; 1 clove garlic

Servings: persons

2 cups sugar snap peas
1 bunch kale (I used black kale), washed and spun dry
4-5 leaves romaine
2 sprigs fresh oregano
1/4 cup very thinly sliced red onion
2/3 cup feta
1 pinch salt
4-5 grinds pepper
2 rounded teaspoons sumac
1/4 teaspoon cinnamon
juice of about half a juicy lemon
Zest of 1 lemon
1 teaspoon red wine vinegar
5 tablespoons extra virgin olive oil
1 clove garlic

1
Wash and blanch the sugar snap peas for no longer than 2 minutes. Make sure they are still on the crispy side. Run them under cold running water in a sieve and put the sieve over a bowl to drain. Once drained, chop them into 1/4 inch bite-sized chunks.
2
Wash and chop up the kale. Then spin them dry in 2-3 batches in a salad spinner. Preheat your oven to 375 F. Spread out the kale on a rimmed baking sheet lined with parchment paper and warm the leafy greens for 5 minutes. You can skip this altogether if your kale is on the tender side. Just make sure that they are properly dried and not drippy with water after the washing.
3
Tear up the washed and dried romaine leaves and top them with the kale and the snap peas.
4
Thinly slice the red onions into fine slivers and add to the salad mix.
5
Chop up the oregano leaves and with your hands, crumble the slab of feta over the oregano. Then add the lemon zest and finely chopped garlic to this and rub the mixture with your fingers until it is smelling lovely and fragrant. Add this feta crumble to the salad.
6
Make the dressing by whisking together the lemon juice, red wine vinegar, salt, pepper, sumac, cinnamon and extra virgin olive oil. But I actually just throw them into the salad bowl one by one. It helps save an extra mixing bowl to wash later.
7
Mix the salad with your clean hands and let it develop flavour in the refrigerator for at least 30 minutes before serving. Serve the salad a little on the cold (but not frigid) side. I made this to go along with some rib-eye steaks and I think it will go well with any grilled meats, especially roast lamb.

716

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups sugar snap peas, 1 bunch kale (I used black kale), washed and spun dry, 4-5 leaves romaine, 2 sprigs fresh oregano, and more.

Yes, Salad With Kale, Snap Peas And Lemony Feta Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!