Description
2 cups sugar snap peas, trimmed and halved
1 cup radishes, thinly sliced
2 cups fresh arugula
1/2 cup crumbled feta cheese
1/4 cup toasted almonds or walnuts
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
1/2 teaspoon Dijon mustard
Salt and black pepper to taste
Directions:
Bring a small pot of water to a boil. Blanch the sugar snap peas for 1-2 minutes, then transfer them to an ice bath to retain their bright green color. Drain
and set aside.
In a large bowl, combine the sugar snap peas, radishes, arugula, and feta cheese.
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to create the dressing.
Drizzle the dressing over the salad and toss gently to combine.
Top with toasted almonds or walnuts for added crunch.
Serve immediately or let sit for 10 minutes to allow the flavors to meld.
Prep Time: 10 minutes | Cooking Time: 2 minutes | Total Time: 12 minutes | Kcal: 180 per serving | Servings: 4
