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,
- For the salad:
- 1 cup sugar snap peas
- 1/8 cup sliced almonds, toasted
- 3 cups mixed greens
- 6 large strawberries, sliced
- 1/4 cup mint leaves (tightly packed), cut into thin strips
- 2 ounces feta cheese, crumbled
- For the dressing:
- 2-3 drops almond extract
- 2-3 drops hot sauce
- 1 1/2 teaspoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon minced garlic
- 3 tablespoons olive oil
- Salt and pepper to taste
- 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.
- In a small bowl, combine the dressing ingredients and blend thoroughly with a whisk. Season to taste with the salt and pepper.
- 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.
- Greens , Salads