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Spring Salad Recipe

Spring Salad with Strawberries and Peas

Rebecca Forstadt Olkowski
Enjoy fresh spring vegetables in this light and nutritious salad.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Servings 4 servings

Ingredients
  

Salad

  • 1 1/2 cups of fresh snap peas trimmed
  • mixed salad greens
  • 2 cups of fresh strawberries sliced lengthwise in quarters
  • 1 Persian cucumber sliced thin
  • 4 oz crumbled Gorgonzola cheese

Raspberry Basil Dressing

  • 1/4 cup Raspberry vinegar
  • 2 shallots chopped
  • 3 Tbsp fresh basil chopped
  • 2 tsp Dijon mustard
  • Salt and pepper to taste
  • 3/4 cup extra virgin olive oil

Instructions
 

Salad

  • Steam the snap peas for 2 minutes until tender-crisp
  • Once steamed put the snap peas in ice water
  • Slice the snap peas lengthwise carefully
  • Toss together the mixed greens, strawberries, cucumber slices, and cheese with the raspberry basil dressing below
  • Lay the sliced snap peas on top, pea side up

Raspberry Basil Dressing

  • Mix all ingredients or blend until smooth in a blender (depends on desired consistency)