SNOW PEA SALAD FREE
Salty crumbles of feta add richness to the snap pea salad, though feel free to substitute fresh goat cheese or ricotta salata if that’s what you’ve got. The dressing is a beautiful foil to the sweet snap peas and bitter arugula. I toss this salad with a lemony dressing that has just a hint of garlic and a bite of dijon mustard and vinegar. If you’ve tried this salad or any other recipe on the blog, please remember to rate the recipe and leave a comment below.This sugar snap pea salad is crisp, crunchy and bursting with flavor. Apple Cabbage Salad with Brown Sugar Cider Vinaigrette.Greek Salad with The Best Homemade Dressing.Shaved Brussels Sprouts Pomegranate Salad with Buttermilk Dressing.5-Minute Arugula Parmesan Pine Nut Salad.Secondly, when I plated this nicely for pictures, with the big hunk of mozzarella you see here, I actually found myself wanting the greens at least as much as the cheese. Firstly, I have prepared and eaten this salad up to three days in a row for lunch, which for me is completely unheard of. Here are two sure signs of how wonderfully these flavors all go together. If you can’t find buffalo mozzarella, burrata would also be delicious, as would “regular” mozzarella, as long as it’s the mozzarella that comes fresh and packaged in water – NOT the low-moisture mozzarella sold in bricks or slices. Lastly, after the whole salad is dressed and ready to go, I love to add a generous helping of buffalo mozzarella. The dressing keeps for several weeks, so all you need to do is make it once, and you have a perfect homemade salad dressing ready to go for days on end! This is SO nice on super busy weeknights, when even measuring and whisking together a few ingredients is just added work you don’t need. You may shy away from making your own salad dressing, but seriously – it is SO easy, and SO nice to be able to control the flavor to your exact liking.Īs an added bonus, the recipe as written below makes a lot more dressing than you’ll need for one salad. One is the simple yet perfect dressing – a classic balsamic vinaigrette. Two additional things really put this salad over the top into craving territory for me. Depending on where you purchased the peas, they may already be “pre-trimmed.” In that case, congratulations, your job is even easier.Ĭombine with some arugula, a few other vegetables, and serve! You can also blanch or sauté them, which I think is nice if they’re standing on their own as a side dish, but they have a slight natural sweetness that makes them delicious as-is for a snack or in a salad like this.Īs a result, all you really need to do is examine your sugar snap peas for any small threads hanging off of the ends, and quickly trim or chop those off. One of the true beauties of sugar snap peas is that they require barely any preparation to eat.
And so crunchy! How could you not be excited about that? In contrast, just look at this bowl of goodness. (Sweet potato and roasted carrots being the notable exceptions.) But I have to admit that few of them really excite me. There are lovely root vegetables that are available year round.
I know I should do better – could do better – about eating my veggies through the long, dark gray winters. An abundance of green foods, some of which were even grown reasonably close to home. Legitimate, bright green things, and not just one or two that you know were actually flown in from who knows where – no. Toss together some arugula and peas, add fresh herbs, buffalo mozzarella, and a light balsamic vinaigrette, and you won’t be able to stop eating your greens!Īs spring slowly dawns in my part of the world, I am finding it hard to contain my enthusiasm at the farmers market, and frankly even at the regular old grocery store. This bright, fresh, fast sugar snap pea salad is perfect for celebrating spring produce.
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