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.
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.
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 tablespoons white balsamic vinegar
1 tablespoon honey
1 tablespoon slivered almonds
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.