Crunchy Green Dill Salad

Name: Crunchy Green Dill Salad
Ingredients: 3 bunches of little gem leaves (baby romaine); 2 Persian cucumbers, chopped; 1 bunch of celery, chopped; 6 sugar snap peas, roughly chopped; 3 green onions, chopped; ½ cup feta cheese, crumbled; 1 lemon, freshly squeezed; 1 shallot, minced; 2 garlic cloves, minced; 1 teaspoon Morton &amp; Bassett Ground Yellow Mustard; ½ teaspoon Morton &amp; Bassett Mixed Peppercorns w/ Grinder; 1 tablespoon Morton &amp; Bassett Dill Weed; 1 teaspoon salt; 1 tablespoon Dijon Mustard; 2 tablespoons red wine vinegar; 1 cup olive oil

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Ingredients

3 bunches of little gem leaves (baby romaine)
2 Persian cucumbers, chopped
1 bunch of celery, chopped
6 sugar snap peas, roughly chopped
3 green onions, chopped
½ cup feta cheese, crumbled
1 lemon, freshly squeezed
1 shallot, minced
2 garlic cloves, minced
1 teaspoon Morton & Bassett Ground Yellow Mustard

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½ teaspoon Morton & Bassett Mixed Peppercorns w/ Grinder

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1 tablespoon Morton & Bassett Dill Weed

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1 teaspoon salt
1 tablespoon Dijon Mustard
2 tablespoons red wine vinegar
1 cup olive oil

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Directions

Start with the dressing: In a bowl, combine M&B Dill Weed, M&B Ground Yellow Mustard, M&B Mixed Peppercorns, garlic, shallots, olive oil, red wine vinegar, lemon juice, and dijon mustard. Mix until well combined.
In a large salad bowl, add lettuce, cucumbers, celery, sugar snap peas, and green onion.
Drizzle dressing over salad and finish with feta. Toss and enjoy!