Wow your guests with this refreshing spring salad. The Sweet Basil Vinaigrette gives it the perfect finishing touch. Spring Garden Strawberry Salad celebrates the sweet taste of spring with fresh ingredients such as fresh sugar snap peas, baby arugula, strawberries, cucumber, and baby English peas.
Makes 6 servings
Total time: 40 Minutes
INGREDIENTS
- 1 1/2 cups trimmed fresh sugar snap peas (about 5 oz.)
- 1 (4-oz.) package baby arugula
- 2 cups sliced fresh strawberries
- 1 cup seeded and chopped English cucumber
- 3/4 cup frozen baby English peas, thawed
- 4 ounces Gorgonzola cheese, crumbled
- 1 pound boneless, skinless chicken breasts
- Sweet Basil Vinaigrette
DIRECTIONS
- Preheat the grill for high heat. Lightly oil the grill grates. Season chicken with salt & freshly ground black pepper and cook 8 minutes approximately on each side, or until juices run clear. Remove from heat and allow to cool. When ready to serve the salad, cut chicken in small chunks.
- Arrange sugar snap peas in a steamer basket over boiling water. Cover and steam 1 to 2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain. Cut peas diagonally in half.
- Toss together arugula, next 4 ingredients, and sugar snap peas on a large serving platter. Serve with Sweet Basil Vinaigrette.
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