Meatless Monday – Spring Snap Pea Salad


They say another snow storm is heading our way, but the clocks sprang forward and the season of crisp, verdant vegetables is coming soon. Here’s a refreshing Snap Pea and Grape Salad with Orange Vinaigrette that celebrates spring, is easy to assemble on any given weeknight, and pairs well with an Easter ham.

½ shallot, julienned
1 tablespoon plus 1 teaspoon white wine vinegar
3 tablespoons fresh orange juice
1 tablespoon honey
¼ teaspoon salt
¼ teaspoon black pepper
3 tablespoons olive oil
8 ounces snap peas, sliced in half crosswise
1 cup red grapes, halved
3 to 4 ounces arugula

In a large bowl, combine the julienned shallot with the white wine vinegar, orange juice, honey, salt, and black pepper; allow the shallot to marinate for 10 minutes to reduce any bitterness or acidic bite. Whisk in the olive oil then add the remaining salad ingredients; toss to combine and serve chilled.