Sugar Snap Pea and Blueberry Salad
Ingredients
Salad:
- 1 pound sugar snap peas
- 1 ½ cups arugula-baby spinach combo
- ⅔ cup fresh blueberries
Dressing:
- ¼ cup vegetable oil
- ¼ cup fresh blueberries
- 2 Tbs white balsamic vinegar
- 1 Tbs honey
- 1 Tbs slivered almonds
Directions
- Cut ends off snap peas and pull off the tough strings running up the sides.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don’t overcook because you still want a little crunch.
- Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
- Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
- Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.