Blueberry and Sugar Snap Pea Greens Salad

1. 1

   Trim the ends from the snap peas and pull off the tough strings along the sides.

2. 2

   Set a steamer insert in a saucepan and add water to just below the insert. Bring the water to a boil. Add the snap peas, cover, and steam for 1 minute or until they reach your preferred tenderness. Do not overcook; they should still have a slight crunch.

3. 3

   Move the peas to a bowl of ice water for a few minutes to halt the cooking and keep their bright green color; drain well. Place the peas in a large bowl and add the arugula-spinach combo and 2/3 cup blueberries.

4. 4

   In a food processor or blender, combine the oil, blueberries, vinegar, and honey for the dressing; blend until smooth.

5. 5

   Drizzle the dressing over the salad mixture and toss until evenly coated. Sprinkle the almonds on top and serve.

• Calories 153.27 kcal Moderate
• Protein 2.51 g Low Source
• Carbs 14.08 g Moderate
• Total Fat 9.9 g Moderate
• Saturated Fat 1.34 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 4.71 mg Low Source
• Fiber 2.94 g Moderate
• Sugar 9.79 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 46.86 mg Low Source
• Iron 2.0 mg Moderate
• Potassium 161.08 mg Low Source
• Vitamin A 110.24 mcg_rae Moderate
• Vitamin C 1.25 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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