On a field trip with Noelle's class to Tanaka Farms, I learned that snap peas have a ton of protein. I wanted to start using them more! Here is the recipe that I created tonight:
2 cups snap peas, rinsed and cut into thirds
2 cups spinach
1 cup cooked pasta (I cut penne into thirds)
1 tomato diced
1 small apple diced
1 avocado diced
Feta
Dressing:
Balsamic Vinegar
Olive Oil
Garlic Salt
Pepper
Sugar
1 hour before serving, I mixed approx 1/4 cup olive oil and 1/2 cup balsamic vinegar, 1 tbsp sugar, and salt/pepper to taste. Then added the snap peas to soak.
Mixed all ingredients in a large bowl with the dressing and snap peas.
We had to write this down because we LOVED it! Such a fun mix of flavors. I also through in some basil because I had it on hand.
Felt very gourmet because we had extra strawberries that needed to be used so blended them with some basil and a small amount of water in the blender. Added a little extra cold water and ice to create STRAWBERRY BASIL FRESCA!
A perfect end to our camping weekend.
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