Barbara Barnes with Sobeys whips up strawberry-themed recipes on CTV News at Noon including Strawberry & Sugar Snap Pea Salad.
Strawberry & Sugar Snap Pea Salad
Serves: 4-6
- 1 1/2 tsp (7 mL) Sensations By Compliments Aged Balsamic Vinegar of Modena
- 1 1/2 tsp (7 mL) Sensations By Compliments Strawberry or Raspberry Jam
- 3/4 tsp (3 mL) Sensations By Compliments Dijon
- Prepared Mustard
- 1 dash each salt and freshly ground Compliments
- Black Pepper
- 2 tbsp (30 mL) Compliments Canola Oil
- 2 cups (500 mL) sugar snap peas, trimmed
- 1 1/2 cups (375 mL) sliced strawberries
- 2 tbsp (30 mL) Compliments Slivered Almonds, toasted and cooled
Directions: To prepare dressing, in a small bowl whisk together vinegar, jam, mustard, salt and pepper until combined. Gradually whisk in canola oil until blended; set aside. Cook sugar snap peas in boiling salted water for 30 seconds; drain. Cool immediately in a large bowl of ice water; drain. Combine sugar snap peas and strawberries in a serving bowl. Add dressing and toss to coat. Sprinkle almonds over top. Serve immediately.
