Strawberry, Almond, and Pea Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup vegetable oil
- 1 teaspoon sugar
- 2 tablespoons white wine vinegar
- 1 teaspoon poppy seeds
- 2 teaspoons whole grain mustard
- 1/2 cup marcona almonds
- kosher salt, freshly ground pepper
- 1 cup shelled fresh peas (from about 1 lb. pods) or frozen peas, thawed
- 3 cups baby arugula or watercress, thick stems trimmed
- 8 ounces fresh strawberries, hulled, halved or quartered if large (about 2 cups)
- 1 cup pea tendrils
- 1 ounce parmesan, shaved
- ingredient info: marcona almonds are available at natural foods and specialty foods stores. pea tendrils, also called pea shoots, can be found at asian markets, farmers' markets, and natural foods stores.
- Carbohydrate 15 g(5%)
- Cholesterol 5 mg(2%)
- Fat 25 g(39%)
- Fiber 5 g(21%)
- Protein 9 g(18%)
- Saturated Fat 3 g(14%)
- Sodium 357 mg(15%)
- Calories 313
Preparation Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool. Whisk vinegar, mustard, poppy seeds, and sugar in a large bowl. Whisk in oil; season with salt and pepper. Cook peas in a large saucepan of boiling salted water until bright green and tender, about 5 minutes for fresh peas, or 2 minutes for frozen. Drain; transfer to a colander set in a bowl of ice water. Drain. Add arugula, strawberries, pea tendrils, peas, and almonds to vinaigrette; toss to coat. Top with Parmesan.
Preparation Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool. Whisk vinegar, mustard, poppy seeds, and sugar in a large bowl. Whisk in oil; season with salt and pepper. Cook peas in a large saucepan of boiling salted water until bright green and tender, about 5 minutes for fresh peas, or 2 minutes for frozen. Drain; transfer to a colander set in a bowl of ice water. Drain. Add arugula, strawberries, pea tendrils, peas, and almonds to vinaigrette; toss to coat. Top with Parmesan.
