Crunchy Spring Iceberg Salad

For the salad:
1 head iceberg lettuce, cored and chopped
1 cup sugar snap peas, trimmed and halved
4 radishes, thinly sliced
1 small cucumber, thinly sliced (preferably English cucumber)
2 scallions, thinly sliced
⅓ cup crumbled feta cheese
¼ cup sliced almonds, toasted

For the dressing:
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper, to taste

Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, and honey until emulsified. Season with salt and pepper to taste. Set aside.

Assemble the salad: In a large salad bowl, combine the chopped iceberg lettuce, sugar snap peas, radishes, cucumber, and scallions.

Toss with dressing: Drizzle the vinaigrette over the salad and toss gently until everything is evenly coated.

Add toppings: Sprinkle the salad with crumbled feta and toasted almonds.

Serve immediately: Enjoy as a side dish or light main course while the vegetables are crisp and the flavors are bright!