When you combine tender sugar snap peas with fresh blueberries, a fruity dressing, and a bit of crunch from the almonds, you're in for a treat. This will make 6 side salads or 4 main course salads.
sugar snap pea and blueberry salad
Sugar Snap Pea and Blueberry Salad
Ingredient
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1 pound sugar snap peas
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1 ½ cups arugula-baby spinach combo
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⅔ cup fresh blueberries
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¼ cup vegetable oil
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¼ cup fresh blueberries
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2 tablespoons white balsamic vinegar
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1 tablespoon honey
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1 tablespoon slivered almonds
Salad:
Dressing:
Instructions
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Cut ends off snap peas and pull off the tough strings running up the sides.
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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.
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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.
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Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
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Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.