I am so happy to see the Spring produce start to come in at my local organic market. This week, I picked up some beautiful organic sugar snap peas and strawberries that inspired me to make this bright and colorful salad.  I paired it with an orange vinaigrette, and it was a big hit!  I sliced the sugar snap peas into 1 inch pieces and lightly sauteed them in olive oil and Pink Himalayan salt before adding them to the salad, so they are still crunchy.

Spring Strawberry Sugar Snap Pea Salad

Serves 8

Ingredients:

1 Head of Organic Iceburg Lettuce

5 pieces of Sugar Free or Honey Sweetened Bacon cooked until crisp

2 Cups Organic Sliced Strawberries

1 Cup Organic Sugar Snap Peas

1/2 Cup Marcona Almonds (chopped), or Slivered Almonds

1/4 Cup Sliced Scallions, Green Part Only (the white part is a FodMap, so if you are low FodMap Avoid White Part)

Orange Vinaigrette (See Recipe Below)

Saute the one inch sliced sugar snap peas in olive oil and 1/4 teaspoon of salt until tender, crisp, just 2 minutes.  Add other ingredients except dressing to a large serving bowl, top with sugar snap peas, then toss with Orange Vinaigrette, sprinkle with a little more Himalayan Pink Salt (Kelly Bejelly of A Girl Worth Saving just wrote an informative article on the benefits of this salt), pepper, and serve.  A delicious spring salad! This is one of my favorite salad dressing at the moment.  I love the bright orange flavor.

Orange Vinaigrette

Orange Vinaigrette

Ingredients:

3 Tablespoons Apple Cider Vinegar

2 Teaspoons Organic Orange Zest

2 Tablespoons Fresh Squeezed Orange Juice

1 Tablespoon Dijon Mustard

1 Tablespoon Clear Honey

1 Teaspoon Pink Himalayan Salt

1/2 Teaspoon Black Pepper

2/3 Cup of Blood Orange Olive Oil or Unflavored Olive Oil (the blood orange gives it an extra orange boost.)

Whisk Together the ingredients and serve!