Prepare the Salad
In a bowl, toss together the watermelon radishes, red radishes, spinach, sugar snap peas, green peas, pomegranate seeds, almonds, and feta.
Directions
Prepare the Vinaigrette
In a jar, combine the olive oil, balsamic vinegar, maple syrup, mustard, garlic, salt, and pepper. Shake until well blended.
To Serve
Plate the salad, garnish with sprouts, and drizzle the dressing over everything.
Credits
Notes:
Optional: If you prefer blanched sugar snap peas to raw ones, fill a small pot of water halfway and bring to a boil. Add the sugar snap peas and cook one minute. Transfer to a bowl of ice water for a few minutes, then drain and serve or refrigerate.
Description:
Photography by Heather Winters
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion0 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...