Route SixtyMix Salad

Serves: 4 Save

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

Directions

Learn how to make this recipe at Simply Recipes

Tanqueray & Tonic

This classic cocktail effortlessly blends the distinct taste of gin with the refreshing fizz of tonic. Add a slice of lime and voilà! A symphony of crisp, refreshing and oh-so-sophisticated flavors.

Ingredients (4)

  • 1.5 oz. Tanqueray No. TEN Gin
  • Tonic Water
  • Grapefruit Wheel Garnish
  • Thyme Sprig Garnish