Thinly cut sugar snap peas combined with microgreens and tossed with grapefruit dressing makes this salad very light yet surprisingly filling.
About the recipe
This is a crunchy, juicy, and refreshing salad that pairs really well with chilled white wine such as a Sauvignon blanc, Gewürztraminer, Chardonnay, Pinot Grigio & Pinot Gris.
As for the dense microgreens I buy them from the Farmer’s Market or you can also fined them at specialty grocery stores. Alternatively substitute with any firm greens such as arugula, mache, or baby kale. Here is the recipe.
Sugar Snap Peas & Micorgreens Salad with Grapefruit Dressing
makes 4-6 servings
- 1 10oz bag of sugar snap peas julienne cut or thinly cut lengthwise
- 2 cups micro greens
- 1/4 cup chopped roasted pistachios
- 2 tbsp creamy goat cheese (optional)
- Grapefruit Dressing. Ingredients for Grapefruit Dressing:
- Juice of 1/2 grapefruit
- 1 tsp honey
- 1/8 cup olive oil
- 1 clove garlic crushed
- Salt & pepper
Make grapefruit dressing and set aside. Recipe Grapefruit Vinaigrette.
In a bowl place the julienne cut snap peas, micro greens, pistachios and goat cheese.
Add grapefruit dressing and toss to coat all the ingredients.
Let the salad sit for 15 minutes to allow the flavors to marinate.
Top with extra goat cheese and serve salad with chilled wine or an iced tea.