Pea Shoot & Snap Pea Salad
19
Jul
Jul
Bright flavors and crunchy textures take this salad to the next level!
Veggies
½ lb Snap Peas, strings removed
1 Bag Mixed Baby Peppers
12 oz Containers Pea Shoots (sprouts)
1 Small Red Onion, finely diced
Dressing
2 tbsp Apple Cider Vinegar
1 tbsp Balsamic Vinegar
3 tbsp Honey
2 tbsp Dijon Mustard
½ cup Oil
Pinch Salt
1 tbsp Water (2 tbsp if needed)
Garnish
8 oz Large Corn Nuts
1 tbsp Olive Oil
½ tsp Simply Gourmet Chili Lime Seasoning
1
Place vinegars, honey, mustard, oil and salt in a container and whisk or shake well to combine.
2
If the dressing is very thick, add up to 2 tablespoons water to achieve a pourable consistency.
3
Preheat oven to 350°F.
4
Line a sheet pan with parchment paper.
5
Drizzle corn nuts with olive oil. Season with chili lime seasoning and toss to coat.
6
Bake for 10 minutes, stirring once halfway through.
7
Remove from oven and cool.
8
Slice snap pea in thirds on the diagonal.
9
Slice peppers in rings and remove seeds.
10
Add to a large bowl with pea shoots and onions.
11
Drizzle with dressing and top with corn nuts.
12
Serve immediately.
CategorySalads
[cooked-related]
Ingredients
Veggies
½ lb Snap Peas, strings removed
1 Bag Mixed Baby Peppers
12 oz Containers Pea Shoots (sprouts)
1 Small Red Onion, finely diced
Dressing
2 tbsp Apple Cider Vinegar
1 tbsp Balsamic Vinegar
3 tbsp Honey
2 tbsp Dijon Mustard
½ cup Oil
Pinch Salt
1 tbsp Water (2 tbsp if needed)
Garnish
8 oz Large Corn Nuts
1 tbsp Olive Oil
½ tsp Simply Gourmet Chili Lime Seasoning