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, read more.
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.
- Salads, Greens