Spring Salad
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Servings: 8 to 10
Ingredients
- 1 orange, zested and juiced
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- 2 teaspoons Dijon mustard
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ½ cup extra-virgin olive oil
- 2 heads Bibb lettuce, trimmed
- 1 (8-ounce) package baby rainbow carrots, quartered lengthwise
- ½ cup salted and roasted pistachios
Directions
In a small bowl, whisk together orange zest and juice, dill, mint, Dijon, salt, and pepper. Add oil in a slow, steady stream, whisking constantly. Cover and refrigerate for up to 2 days.
Divide lettuce, carrots, and pistachios among serving plates; drizzle with dressing just before serving.