Spinach, Sugar Snap Pea and Radish Salad with Toasted Almonds & Mustard Vinaigrette Dressing
Spinach, Sugar Snap Pea and Radish Salad with Toasted Almonds & Mustard Vinaigrette Dressing
Ingredients
- ¾ CSA bag spinach (~6oz)
- 1 CSA bag sugar snap peas (~2 cups)
- 1 carrots, sliced
- 3 green onions, diagonally sliced
- 1 CSA bunch radishes, thinly sliced
- 1 handful almonds
- Mustard vinaigrette dressing
- 2 Tbsp. shallots
- 1 tsp. Dijon mustard
- 2 Tbsp. sherry vinegar
- ¼ tsp. salt
- ¼ tsp. pepper
Instructions
- Combine all salad ingredients except almonds. To toast almonds, place in a pan over medium heat for 3-4 minutes or in a toaster oven for 3-4 minutes. If putting on the stove, watch closely to prevent burning. Add toasted almonds to salad, and then toss in the mustard vinaigrette dressing.
- Combine all ingredients of the dressing. Slowly whisk in 6 tbsp. olive oil.