Spring Salad
Makes 8 to 10 servings
  • 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 rainbow baby carrots, quartered lengthwise
  • ½ cup roasted salted pistachios
  1. 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.
  2. Divide lettuce, carrots, and pistachios among serving plates; drizzle with dressing just before serving.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/spring-salad-recipe/