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    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.

    Ingredients
    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

    Directions
    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.

    Kerry Stantonhttp://chefkerrystanton.com
    Kerry Stanton is a recipe writer, culinary instructor, and restaurant consultant. She writes for Dirty Water Media and the Boston Herald.“I will not settle for anything less than exceptional food at every meal. This doesn’t mean that I demand excessive extravagance or prized ingredients for breakfast, lunch and dinner - I just want well-cooked, properly seasoned food, presented beautifully. I think we all deserve this much.”

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