Pink with Polka Dots Salad

 

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• Cooking and Prep: 30 m
• Serves: 8
• Contains:

Start Cooking

Prepare the Dressing

1. Blend all the dressing ingredients except for the poppy seeds in a food processor.

2. Add poppy seeds and mix well.

3. Set aside.

Prepare the Salad Ingredients

1. In a large frying pan, heat 1 Tbsp olive oil over medium-high heat.

2. Add sliced leek and sauté for 1 minute, stirring constantly.

3. Add sugar snap peas and toss, cooking just until peas turn brighter green.

4. Remove from heat and let cool for 10 minutes.

Finish the Salad

1. Add mangos and pomegranate seeds.

2. Toss with half the dressing.

3. Add the cashews and serve at room temperature.

Note:

The remaining dressing can be refrigerated for up to 2 weeks.