Ingredients
6
6 servings
- •1 pound sugar snap peas
- •1 ½ cups arugula-baby spinach combo
- •⅔ cup fresh blueberries
- •¼ cup vegetable oil
- •¼ cup fresh blueberries
- •2 tablespoons white balsamic vinegar
- •1 tablespoon honey
- •1 tablespoon slivered almonds
Instructions
- Cut ends off snap peas and pull off the tough strings running up the sides.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.
- Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
- Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
- Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.
Nutritional Facts
Per 6 servings
- Calories: 151
- Carbohydrate: 14g
- Fat: 10g
- Fiber: 3g
- Protein: 2g
- Sugar: 6g
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