Chef Garry Colpitts, University of South Florida Sarasota-Manatee
Yield: 6 servings
- 1lb sugar snap peas (trimmed)
- 3c loosely pack arugula or pea shoots
- 1c thinly sliced radishes
- 2tsp lemon zest
- 1tbsp lemon juice
- 2tsp olive oil
- ½ tsp. ground cumin
- ¼ tsp. salt
- ¼ c crumbled feta
Combine peas, arugula and radishes in large bowl.
Dressing: Whisk together lemon zest and juice, oil, cumin, and salt.
This salad is simple yet elegant and very easy to prepare, as well as, versatile. You can change up or add additional greens vegetables, Florida citrus
Notes: The above salad can also have chicken, seafood, beef or grilled pork, as well as, other types of cheese, like- cheddar, Gruyere, goat, mancheago, and blue cheese or almost any kind of cheese that you prefer.