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

1. 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.
2. Combine all ingredients of the dressing. Slowly whisk in 6 tbsp. olive oil.