Spinach, Snap Pea and Strawberry Salad Recipe
The farmers at our market are in full spring produce mode, and every week more and more beautiful veggies are showing up at the market.
This week Lost Weekend Farms had sugar snap peas, perfect for this simple salad. Strawberries and spinach can be found at many of our vendor’s booths, along with parsley, eggs and even the olive oil needed! To make this recipe you will need:
1-2 bunches of spinach, thoroughly washed and torn
1 pound of snap peas, sliced on the diagonal
1 pint of strawberries, washed, hulled and sliced
¼ cup of walnuts, toasted
2-3 hard boiled eggs, cooled, peeled and quartered
A handful of fresh parsley, roughly chopped, a generous snipping of fresh chives, and a good glug of olive oil, red wine vinegar to taste, salt and pepper.
Arrange the peas, strawberries, walnuts and eggs over a bed of spinach. Sprinkle with the parsley and chives, and toss with the olive oil, red wine vinegar, salt and pepper.
Serves 2 as a meal, or 4 as a side, and is particularly good with fresh bread and good company!