Spring Garden Strawberry Salad
recipe from Southern Living
Ingredients:
- 1 ½ cups trimmed fresh sugar snap peas (about 5 oz.)
- 1 (4-oz.) package baby arugula
- 2 cups sliced fresh strawberries
- 1 cup seeded and chopped cucumber
- ¾ cup baby English shell peas
- 4 ounces Gorgonzola or other favorite cheese, crumbled
- 6 cooked bacon slices, coarsely chopped
- Sweet Basil Vinaigrette
Directions:
- Arrange sugar snap peas in a steamer basket over boiling water. Cover and steam 1 to 2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain. Cut peas diagonally in half.
- Toss together arugula, next 5 ingredients, and sugar snap peas on a large serving platter. Serve with Sweet Basil Vinaigrette. Makes 6 servings.
Cook’s Note: If you can’t find shell peas, you can easily omit them, or use frozen peas.
For more sensational recipes with strawberries, check out our recipe archive.
