Lemon Pea and Arugula Salad

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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.

Sprinkle feta.

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.