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Sugar Snap Pea and Blueberry Salad
Sugar Snap Pea and Blueberry Salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Indulge in a vibrant sugar snap pea salad with blueberries, arugula, almonds, and a fruity dressing.
Ingredients:
  • 1 pound sugar snap peas
  • 1.5 cups arugula-baby spinach combo
  • 0.66666668653488 cup fresh blueberries
  • 0.25 cup vegetable oil
  • 0.25 cup fresh blueberries
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon slivered almonds
Instructions:
  • Prepare snap peas by trimming the ends and removing the tough strings along the sides.
  • Fill a saucepan with water and bring it to a boil. Place a steamer insert inside, ensuring the water is just below the bottom of the steamer. Add snap peas, cover, and steam for 1 minute or until desired tenderness is reached. Be careful not to overcook as they should still have a bit of crunch.
  • Place peas in a bowl of ice water briefly to halt cooking and keep their vibrant green color; then, drain thoroughly. Combine peas with arugula and spinach mixture, along with 2/3 cup of blueberries in a large bowl.
  • In a food processor or blender, blend together oil, blueberries, vinegar, and honey until smooth to make the dressing.
  • Coat salad mixture with dressing and toss thoroughly. Top with almonds and serve.

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