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Snap Pea and Radish Salad with Feta
3 cups snap peas, strings removed and halved and blanched
5 radishes, thinly sliced
⅓ cup feta cheese, crumbled
Dressing:
2 tbsp white wine vinegar
3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp dill, chopped
Salt and pepper to taste
In a medium pot over high heat, bring water to a boil. Blanche peas by boiling them a minute and quickly transferring them to a bowl of ice water to stop the cooking process.
To make the dressing, whisk all the ingredients together and toss with peas and radishes. Top salad with feta.
Enjoy!
Grilled Asparagus Salad
3 cups arugula
½ bunch asparagus, grilled
2-3 eggs, boiled to your liking and halved
Dressing:
½ lemon, zest and juice
1 tbsp chives, chopped
¼ cup plain yogurt
1 tsp honey (optional)
Salt and pepper to taste
Toss asparagus in oil, salt and pepper. To grill asparagus, heat a griddle pan or grill to medium-high. Place asparagus on and grill until cooked to your liking.
In a small bowl, whisk together dressing ingredients. Assemble salad by placing arugula in your serving dish of choice and top with asparagus. Drizzle over salad dressing and top with eggs and chives.
Enjoy!
New Potato Salmon Salad
1lb new potatoes, boiled and quartered
2 tbsp dill, chopped
½ cup celery, finely diced
½ cup cucumber, seeded and diced
2 salmon fillets, cooked and flaked
Dressing:
3 tbsp red wine vinegar
¼ cup olive oil
1 tbsp dijon mustard
1 shallot, minced
Prepared horseradish to taste
Salt and pepper to taste
In a small bowl, whisk together dressing ingredients and set aside. Toss remaining ingredients together and drizzle with dressing.
Enjoy!
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