Pea Shoot & Snap Pea Salad

Yields6 ServingsPrep Time15 mins

Bright flavors and crunchy textures take this salad to the next level!

Veggies

½ lb Snap Peas, strings removed

1 Bag Mixed Baby Peppers

12 oz Containers Pea Shoots (sprouts)

1 Small Red Onion, finely diced

Dressing

2 tbsp Apple Cider Vinegar

1 tbsp Balsamic Vinegar

3 tbsp Honey

2 tbsp Dijon Mustard

½ cup Oil

Pinch Salt

1 tbsp Water (2 tbsp if needed)

Garnish

8 oz Large Corn Nuts

1 tbsp Olive Oil

½ tsp Simply Gourmet Chili Lime Seasoning

Place vinegars, honey, mustard, oil and salt in a container and whisk or shake well to combine.

If the dressing is very thick, add up to 2 tablespoons water to achieve a pourable consistency.

Preheat oven to 350°F.

Line a sheet pan with parchment paper.

Drizzle corn nuts with olive oil. Season with chili lime seasoning and toss to coat.

Bake for 10 minutes, stirring once halfway through.

Remove from oven and cool.

Slice snap pea in thirds on the diagonal.

Slice peppers in rings and remove seeds.

Add to a large bowl with pea shoots and onions.

Drizzle with dressing and top with corn nuts.

Serve immediately.

Nutrition Facts

6 servings

Serving size