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Route SixtyMix Salad
Ingredients (17)
- 1 1/4 teaspoons salt (divided), plus more for the snap pea cooking water
- 2 cups (6 ounces) sugar snap peas, tough ends trimmed
- 1 cup quick cooking (pearled) farro (or 2 cups cooked quinoa, brown rice, or barley)
- 1 bay leaf
- 3 tablespoons lemon juice
- 1 tablespoon sherry vinegar
- 1/8 teaspoon pepper
- 1/4 cup olive oil
- 1/4 RealSweet® Vidalia® Onions, thinly sliced
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup cooked corn kernels (from 2 ears cooked corn)
- 1/2 pound (16-18) NatureSweet® Constellation® cherry tomatoes, halved
- 2 handfuls baby arugula
- 1 handful fresh mint leaves
- 4 radishes, thinly sliced
- 1 Avocados From Mexico, sliced
- 1/4 cup toasted almonds, coarsely chopped
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
Directions
Learn how to make this recipe at Simply Recipes