After enjoying a pizza topped with strawberries, mint, and feta, I've been looking for other creative ways to eat my favorite Summer fruit. The other night, when I needed a side salad to go with eggplant parmesan, I borrowed the berry, mint, and feta combo and added sugar snap peas, which are almost as delicious as strawberries right now. To contrast the delicate flavors, I used slivered almonds and a garlicky, almond-infused balsamic dressing. I was afraid the results might be too sweet, but the salad was well-balanced: light and summery but also bold. With the feta cheese, it's an excellent starter to serve before an Italian or Mediterranean meal. To get the recipe,

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Strawberry, Feta, and Snap Pea Salad

Strawberry, Feta, and Snap Pea Salad

Ingredients

  1. For the salad:
  2. 1 cup sugar snap peas
  3. 1/8 cup sliced almonds, toasted
  4. 3 cups mixed greens
  5. 6 large strawberries, sliced
  6. 1/4 cup mint leaves (tightly packed), cut into thin strips
  7. 2 ounces feta cheese, crumbled
  8. For the dressing:
  9. 2-3 drops almond extract
  10. 2-3 drops hot sauce
  11. 1 1/2 teaspoons balsamic vinegar
  12. 1/2 teaspoon Dijon mustard
  13. 1/4 teaspoon minced garlic
  14. 3 tablespoons olive oil
  15. Salt and pepper to taste

Directions

  1. Bring a small pot of water to a boil. Add the sugar snap peas and boil for 1-2 minutes, until just tender. Drain and plunge into an ice bath to stop cooking.
  2. In a small bowl, combine the dressing ingredients and blend thoroughly with a whisk. Season to taste with the salt and pepper.
  3. In a large bowl, combine mixed greens, strawberries, feta, snap peas, mint, and toasted almonds. Add dressing, toss to coat, then serve.

Makes 2 side salads.

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