Recipes and Cooking All-Things-Green Chopped Salad Be the first to rate & review! All your favorite springtime veggies are here! Snap peas, asparagus, green beans and more make the base for whichever protein choice you like. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 6, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Stand Time: 30 mins Total Time: 20 mins Servings: 6 Yield: 9 cups Jump to Nutrition Facts Ingredients 2 cup trimmed sugar snap peas and/or snow peas 2 cup chopped fresh asparagus 1 cup chopped green beans 2 ½ cup chopped English cucumber 2 cup chopped zucchini Desired Protein Choice 1 recipe Chile-Lime Dressing ¼ cup pumpkin seed (pepitas), toasted Crumbled feta cheese or queso fresco (optional) Chile-Lime Dressing 3 limes ¼ cup olive oil ¼ cup chopped fresh cilantro 1 small fresh jalapeno chile pepper, seeded and finely chopped* 1 teaspoon ground cumin 2 cloves garlic, minced ½ teaspoon salt ¼ teaspoon crushed red pepper Directions In a large pot of boiling water cook green sugar snap peas, asparagus, and beans about 2 minutes or until color brightens. Drain and transfer vegetables to a bowl of ice water; let stand 1 minute. Drain vegetables and pat dry. In a large bowl combine blanched vegetables, the cucumber, and zucchini. Pour Chile-Lime Dressing over salad; toss to coat. Let stand 30 minutes. Top with Desired Protein Choice, pepitas, and, if desired, feta cheese. Chile-Lime Dressing Remove 1 tsp. zest and squeeze 1/3 cup juice from limes. In a screw-top jar combine lime zest and juice and the remaining ingredients. Cover and shake well. To Make Ahead Refrigerate the salad and dressing separately in airtight containers up to 24 hours. Add dressing, pepitas, and cheese just before serving. *Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Rate it Print Nutrition Facts (per serving) 177 Calories 14g Fat 11g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 177 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 10% Sodium 204mg 9% Total Carbohydrate 11g 4% Total Sugars 4g Protein 6g Vitamin C 31.8mg 159% Calcium 53mg 4% Iron 2.9mg 16% Potassium 440mg 9% Folate, total 57.6mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.