If using the Marinated Feta, cut the feta into small cubes and place it in a bowl with the olive oil. Sprinkle with the lemon zest and season with salt and pepper. Lightly mix and leave to marinate until the salad is ready.
For the Kefir Dressing, whisk the kefir, olive oil, lemon juice, and honey together in a bowl until pourable; season with salt and pepper and set aside.
For the Spring Salad, roast the raw pepitas in a small, dry frying pan over medium-high heat just until lightly browned or you hear light “popping.” Remove from the heat and set aside to cool.
In a large bowl, toss the red-leaf lettuce, arugula, pea shoots, watermelon radish, tomatoes, and roasted pepitas together. Drizzle with the dressing and sprinkle with the marinated feta, if using.
From America The Great Cookbook, edited by Joe Yonan
Sometimes just a single, but often triplets are born. Quadruplets, like the four Alpine cuties here, occur occasionally, and a few times we’ve had quintuplets!