Sugar Snap Pea and Blueberry Salad

When you combine tender sugar snap peas with fresh blueberries, a fruity dressing, and a bit of crunch from the almonds, you're in for a treat. This will make 6 side salads or 4 main course salads.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 151 Calories

Ingredients

• ¼ cup vegetable oil
• 1 tablespoon honey
• ¼ cup fresh blueberries
• 2 tablespoons white balsamic vinegar
• 1 tablespoon slivered almonds
• ⅔ cup fresh blueberries
• 1 pound sugar snap peas
• 1 ½ cups arugula-baby spinach combo

Recipe Instructions

Step 1

Cut ends off snap peas and pull off the tough strings running up the sides.

Step 2

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.

Step 3

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.

Step 4

Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.

Step 5

Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.