Sugar Snap Pea Salad

Sugar Snap Pea Salad Recipe

Ingredients
Servings: 8-10
• 1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
• Sea Salt
• 4 tablespoons Smude’s Lemon Infused Sunflower Oil
• 1 teaspoon Clover Valley Farms Juneberry Currant vinegar
• 1 bunch radishes (about 6 ounces), trimmed, thinly sliced
• 4 ounces  feta, crumbled
• Freshly ground black pepper
• 2 tablespoons coarsely chopped fresh mint

 

Preparation
• Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.

• Whisk oil and vinegar  in a small bowl. Toss peas, radishes, and cheese in a large bowl. DO AHEAD Can be made 1 day ahead. Cover dressing and salad separately and chill.

• Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and serve.

• Adapted from Recipe by Sara Dickerman- Bon Apetit

Preparation
• Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.

• Whisk oil and vinegar in a small bowl. Toss peas, radishes, and cheese in a large bowl. DO AHEAD Can be made 1 day ahead. Cover dressing and salad separately and chill.

• Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and serve.

• Adapted from Recipe by Sara Dickerman- Bon Apetit

Preparation
• Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.

• Whisk oil and vinegar in a small bowl. Toss peas, radishes, and cheese in a large bowl. DO AHEAD Can be made 1 day ahead. Cover dressing and salad separately and chill.

• Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and serve.

• Adapted from Recipe by Sara Dickerman- Bon Apetit

Preparation
• Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.

• Whisk oil and vinegar in a small bowl. Toss peas, radishes, and cheese in a large bowl. DO AHEAD Can be made 1 day ahead. Cover dressing and salad separately and chill.

• Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and serve.

• Adapted from Recipe by Sara Dickerman- Bon Apetit

Sugar Snap Pea Salad
Print Recipe
Sugar Snap Pea Salad
Print Recipe
Recipe Notes

Ingredients
Servings: 8-10
• 1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
• Sea Salt
• 4 tablespoons Smude's Lemon Infused Sunflower Oil
• 1 teaspoon Clover Valley Farms Juneberry Currant vinegar
• 1 bunch radishes (about 6 ounces), trimmed, thinly sliced
• 4 ounces feta, crumbled
• Freshly ground black pepper
• 2 tablespoons coarsely chopped fresh mint

Preparation
• Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.

• Whisk oil and vinegar in a small bowl. Toss peas, radishes, and cheese in a large bowl. DO AHEAD Can be made 1 day ahead. Cover dressing and salad separately and chill.

• Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and serve.

• Adapted from Recipe by Sara Dickerman- Bon Apetit

Share this Recipe
Powered byWP Ultimate Recipe

Lime Dill Vinaigrette

Mix with 3 parts Lime Infused Sunflower oil to 1 part Dill Rhubarb Vinegar. For example, use 1/4 cup of oil and 1 tablespoon of the vinegar. Now, this is the important part: Shake well. I use Progressive’s dressing shaker and then store it in the container. If my container is being used I just go ahead and whisk well. The mini whisk works best for this amount. (I really should just go get another container)…nonetheless, you will end up with a beautifully emulsified dressing to drizzle over chicken, fish, salad and whatever else you dream up.

 

Serving suggestion:

 

Drizzle over raw chicken breasts, sprinkle on a little Golden Fig Dynamite Herbs. Wrap in foil or parchment paper and pop into the oven for about 20 minutes at 400 degrees. Remove from oven, let rest for about 5 minutes slice and serve over a bed of fresh greens…add some scallions, cilantro or any herb of your choice. Use remaining dressing to drizzle over your salad.   Enjoy your refreshing summer salad!

Lime Dill Vinaigrette
Print Recipe
A light summery refreshing vinaigrette to use as a dressing, drizzle, marinade or whatever your heart desires.
Servings Prep Time
2 5 minutes
Servings Prep Time
2 5 minutes
Lime Dill Vinaigrette
Print Recipe
A light summery refreshing vinaigrette to use as a dressing, drizzle, marinade or whatever your heart desires.
Servings Prep Time
2 5 minutes
Servings Prep Time
2 5 minutes
Ingredients
Servings:
Instructions
  1. Mix 3 parts Lime Infused Sunflower oil with 1 part Dill Rhubarb Vinegar. Shake or stir well with a whisk. Serve over salad of your choice or see above for more suggestions
Share this Recipe
Powered byWP Ultimate Recipe

Spinach, Chicken, and Tomato Salad

Congratulations to Rachel Roe for winning our giveaway contest! Rachel submitted this salad recipe for us all to enjoy.

Spinach, Chicken, and Tomato Salad
Print Recipe
Spinach, Chicken, and Tomato Salad
Print Recipe
Ingredients
For the Dressing
Servings:
Instructions
  1. Heat the 3 Tbsp. olive oil in a large skillet. Season the chicken with the onion powder, and add to the pan. Cook the chicken for about 5 minutes, turning frequently.
  2. Add the chicken broth to the skillet, then cover and simmer for 10 minutes, or until the chicken is cooked through.
  3. Remove from the pan, and refrigerate the chicken for at least 2 hours, but no more than 24.
  4. Make the dressing by combining all the ingredients and either shaking or whisking until well-combined. Cut the chicken into strips.
  5. Lay about a third of the spinach on a large platter. Top with a third of the tomato slices and a third of the chicken. Drizzle with a third of the dressing. Repeat the salad layers twice, drizzling each layer with the dressing. Sprinkle with the Parmesan before serving.
Share this Recipe
Powered byWP Ultimate Recipe