Salad
Description
This Greek salad features &# 226;ÂÂ2 c. walnut oil (organic, , Lb. strawberries, organic, Oz. spring arugula. It delivers rich, cheesy flavor. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Pea Sprout and Strawberry Salad with Strawberry Rhubarb Vinaigrette FRESH PEA SPROUTS, the young leaves and tendrils of sweet sugar snap pea vines or snow pea vines, or from any other type of edible garden pea, are available at your local farmersâ market or in your garden in spring and early summer.
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These pretty, winding, leafy greens have a fresh, crisp, clean pea fl avor and are the perfect little greens to
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add to your spring salads.
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crumbled (or a comparable local feta cheese) Pick out 5 beautiful berries and set aside.
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Hull or snip off all of the stems of the other strawberries, and cut into fourths.
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Set aside in a cool place.
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arugula, pea sprouts, and shelled new green peas.
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on a platter.
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Sprinkle with half the feta, half the shelled peas, half the quartered strawberries, and half the pea sprouts.
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Add rest of arugula and feta.
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Add the crumbled almonds and the rest of the peas, quartered strawberries, and pea sprouts.
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Cut the reserved stemmed strawberries in half and arrange them gently among the pea sprouts.
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Keep it cool.
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Just before serving, drizzle with Strawberry
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 847.1kcal
- % Daily Value *
- Total Fat 74.3g115%
- Saturated Fat 17.9g90%
- Cholesterol 51.0mg17%
- Sodium 327.8mg14%
- Total Carbohydrate 35.3g12%
- Dietary Fiber 15.7g63%
- Sugars 11.8g
- Protein 24.7g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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