Spring Pea Salad with Homemade Vinaigrette Dressing

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Prep Time: 10 mins | Cook Time: 2 mins | Serves: 4

Ingredients

Salad:

• 8 c fresh arugula, washed and dried

• 1 c frozen peas

• 4 oz fresh snow peas, strings and tips removed

• 4-6 fresh radishes, trimmed and sliced thin

• 4 oz goat cheese

• ½ c fresh mint leaves, torn

Dressing:

• 1 Tbsp shallot, minced

• 1 clove garlic, minced

• 1-2 tsp Dijon mustard

• 1-2 tsp maple syrup

• ½ tsp salt

• ¼ tsp black pepper

• 2 Tbsp apple cider vinegar

• 6 Tbsp or ~1/3 c olive oil

Directions

1. Bring a medium pot of water to a boil.

2. Add snow peas and boil for 1-2 minutes. Add frozen peas and boil for another 1 minute, or until peas are bright green.

3. Drain peas and immediately run under cold water or submerge into an ice bath until cooled. Drain/blot dry the peas and set aside.

4. For the dressing, add all ingredients into a re-sealable jar. Shake or whisk until well-combined.

5. Dish salad greens into bowls, and top with blanched peas, sliced radish, and goat cheese. Finish with a drizzle of salad dressing. If serving salad in a large bowl or platter, toss all vegetables with dressing, plate, and then top with goat cheese. Serve immediately and enjoy!

Notes

• Substitute any salad greens you prefer, romaine, butter lettuce, spinach, or spring mix would work well with this recipe.

• Use any fresh produce you like. Blanched asparagus would be yummy, or even fresh spring strawberries!

• Make the dressing your own by swapping in different kinds of vinegar, oils, sweeteners, and flavor add-ins. Balsamic, red wine and rice vinegar all make great bases for salad dressings. Try avocado oil for a more neutral flavor; walnut or toasted sesame oil for a nuttier flavor. Remember a good ratio is 3 parts oil to 1 part acid/vinegar. You may want to add a bit of sweetness with maple syrup, honey, agave, or sugar to balance out the acidity of the vinegar. Mix it up with a variety of fresh or dried herbs (basil, tarragon, or oregano), citrus juice, or zest (lemon, lime, orange, grapefruit).

• Substitute goat cheese for feta, mozzarella, or blue cheese if you prefer.

• Top with nuts, seeds, grilled chicken, or fish for added protein.

• Store leftover salad dressing in a sealed jar in the refrigerator for up to a week. As the olive oil will solidify with refrigeration, allow it to warm up to room temperature or simply run the jar under warm water before serving, shake or stir as needed to re-combine.

Nutrition: (per serving) Calories: 351 kcals | Total Fat: 21 g | Saturated Fat: 6 g | Sodium: 475 mg | Carb: 20 g | Protein: 10 g | Fiber: 5 g.

In the Kitchen | May 2022
Basecamp Prevention + Wellness, Providence | providencebasecamp.org