Arugula Salad with Strawberries and Orange

This salad can be served as the main course with crusty bread and wine or along side a soup like leak or split pea.

Step 1: Blanch the sugar snap peas and set aside in the bowl of ice water.

Step 2: Stem the strawberries. Cut them in half and toss them with the sugar in a bowl. Refrigerator for at least 15 or 20 minutes.

Step 3: Add arugula, red onions, sugar snap peas, oil and vinegar to a salad bowl and toss.

Step 4: Cut off the top and bottom of the orange. Set upright and cut down the sides, removing the skin and as much of the white pulp as possible. Turn on side and cut thin rounds and then cut rounds in half.

Ingredients:

  • 8 to 12 strawberries, halved
  • 1 tablespoon organic cane sugar
  • 4 ounces sugar snap peas
  • 4 cups wild rocket arugula
  • ½ cup thinly sliced red onion wedges
  • 1 orange
  • 1/3 cup candied pecans
  • 2 tablespoons orange muscat champagne vinegar
  • 2 tablespoons avocado oil
  • 2 ounces feta cheese, crumbled

Step 5: Top the salad with oranges, strawberries, feta cheese, candied pecans and serve.