Page 16
May 10, 2017
F OOD
Spring Garden Strawberry Salad
Ingredients:
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1 1/2 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 English cucumber
3/4 cup frozen baby English peas, thawed
4 ounces Gorgonzola cheese, crumbled
6 cooked bacon slices, coarsely chopped
Directions:
1. 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.
2. Toss together arugula, next 5 ingredients, and sugar snap peas on a
large serving platter. Serve with Sweet Basil Vinaigrette.