Sugar snap salad
Indulge in the vibrant flavors of our sugar snap salad, featuring crisp, juicy snap peas and a tangy dressing. A refreshing burst of summer on your plate!
Ingredients:
- 3 large handfuls mixed salad greens
- 2 large handfuls sugar snap peas
- 2 tablespoons finely minced red onion
- 30g ricotta salata grated with the fine teeth of a box grater (about 1/4 cup)
- 1 tablespoon sherry vinegar
- 1/2 teaspoon dijon mustard
- 1/4 cup extra virgin olive oil
- salt
- freshly ground black pepper
- pinch sugar (optional)
Instructions:
- Clean and pat dry your salad greens, then rip into small pieces. (I typically do this using my salad spinner.) Keep aside.
- Slice the sugar snap peas thinly at an angle, removing the ends. (Slice multiple peas at once for efficiency.) Place them in a bowl. Mix in the minced red onion and ricotta salata and gently mix. Keep aside.
- Beat together the vinegar, mustard, and olive oil in a bowl until well combined. Adjust the seasoning with salt and pepper. If the acidity is too strong, add a bit of sugar to mellow it out.
- Drizzle around a quarter of the dressing over the pea mixture in the bowl. Mix until the peas are coated evenly. Keep aside. Add the salad greens to the dressing in the bowl, and toss to ensure they are coated.
- Separate the greens equally onto 2 plates, then place half of the pea mixture on each serving. Grate additional fresh pepper on top to taste.
Summary:
- Calories: 600 kcal
- Fat: 61 g
- Protein: 6 g
- Carbs: 10 g
- Potassium: 272 mg
- Magnesium: 26 mg