Spring salad

By Spencer Watts
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SERVES
4

Ingredients

  • 3 cups (720 milliliters) arugula
  • 8 fresh radishes, thinly sliced
  • 1 cup (240 milliliters) snap peas, ends trimmed, sliced in half
  • 1/4 cup (60 milliliters) sliced almonds
  • 2 tablespoons (30 milliliters) olive oil
  • 2 tablespoons (30 milliliters) lemon juice
  • 1 tablespoon (15 milliliters) honey
  • 1 tablespoon (15 milliliters) Dijon mustard
  • 1 tablespoon (15 milliliters) chopped fresh dill
  • 1/4 teaspoon (1 milliliter) salt
  • Fresh ground pepper

Directions

  1. Put the arugula, radishes, and snap peas in a large bowl.
  2. Toast the almonds over medium-heat in a skillet until golden brown. Remove from heat.
  3. For the dressing, add the olive oil, lemon juice, honey, Dijon mustard, dill, salt, and pepper to a mason jar. Shake to combine. Pour the dressing over the salad ingredients and toss to coat.
  4. Sprinkle over the toasted almonds and serve.

 

Simply delicious - this video tells you all you need to know about making fantastic salad dressings.

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