Arugula, Strawberry & Sugar Snap Pea Salad
godairyfree.org
Serves: 4 side salads Ingredients Dressing
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Preparation
Snap Pea Note: The sugar snap peas can be eaten raw or cooked. To cook, drop the snap peas in boiling water for 2 minutes. Drain and immediately plunge the snap peas in a bowl of ice water to stop the cooking process and preserve the bright green color.
- For the dressing, whisk together the oil, vinegar, lemon juice, water, zest, salt, and pepper in a small bowl.
- To prepare the salad, divide the arugula, strawberries, and sugar snap peas evenly among four plates.
- Drizzle the dressing evenly over the salads.
- Garnish each salad with 1 tablespoon basil and 1 tablespoon mint.
Snap Pea Note: The sugar snap peas can be eaten raw or cooked. To cook, drop the snap peas in boiling water for 2 minutes. Drain and immediately plunge the snap peas in a bowl of ice water to stop the cooking process and preserve the bright green color.