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Spring Garden Strawberry Salad

Photo: Iain Bagwell; Styling: Heather Chadduck and Caroline Cunningham
Hands-on time 30 mins
Total time 40 mins
Yield Makes 6 servings
Spring Garden Strawberry Salad celebrates the sweet taste of spring with fresh ingredients such as fresh sugar snap peas, baby argula, strawberries, cucumber, and baby English peas.

Ingredients

  • 1 1/2 cups trimmed fresh sugar snap peas (about 5 oz.)
  • 1 (4-oz.) package baby arugula
  • 2 cups sliced fresh strawberries
  • 1 cup seeded and chopped English cucumber
  • 3/4 cup frozen baby English peas, thawed
  • 4 ounces Gorgonzola cheese, crumbled
  • 6 cooked bacon slices, coarsely chopped
  • Sweet Basil Vinaigrette

How to Make It

  1. Arrange sugar snap peas in a steamer basket over boiling water. Cover and steam 1 to 2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain. Cut peas diagonally in half.

  2. Toss together arugula, next 5 ingredients, and sugar snap peas on a large serving platter. Serve with Sweet Basil Vinaigrette.