Description
An easy, crunchy, and fresh salad for summer. (Bonus: It packs up perfectly for picnics.)
Ingredients
Units
Scale
- 1 tablespoon whole-grain mustard
- 2–3 tablespoons champagne vinegar
- juice of 1/2 large lemon
- 1–2 teaspoons honey
- salt and pepper to taste
- 3 cups sugar snap peas, sliced
- 1 cup peas, thawed from frozen or fresh
- 2 cucumbers, sliced
- 1 cup white beans
- 1 cup fresh herbs of choice (I used dill, mint, and chives)
- 4 ounces goat cheese
- 2 ounces feta
- 1 teaspoon honey
Instructions
- Blend the dressing. Add the mustard, vinegar, lemon juice, honey, salt, and pepper to a large bowl. Mix until combined and taste to adjust the flavors to your preference.
- Add the snap peas, peas, cucumbers, white beans, and herbs to the dressing and toss until everything is coated. Place the salad in the fridge while you prep the cheese.
- In a food processor, add the goat cheese, feta, and honey. Blend until smooth. Adjust salt as needed.
- To serve, layer the blended cheese onto a serving platter. Add the veggies on top. Enjoy!
- Prep Time: 10
- Category: salad
Keywords: snap pea