By cooking.nytimes.com

Crunchy Spring Iceberg Salad

Ingredients

4 servings

salt

black pepper

2 cupsfrozen peas

16asparagus spears

trimmed and sliced into 1-inch pieces

1.5 poundiceberg lettuce

6 ouncesfeta

drained and broken into chunks

cilantro leaves

for serving

1 cupfull-fat greek yogurt

1 cupcilantro

chopped, leaves and tender stems from

2 tablespoonsextra-virgin olive oil

0.5lemon

Juice of, or lime

1garlic clove

peeled and roughly chopped

1 teaspoonkosher salt

such as

1jalapeños

or serrano chiles, trimmed and roughly chopped

Instructions