Have you ever wanted the perfect salad that will “WOW” everyone over? You’ve finally found it. Spring Pea Salad with Strawberries practically shouts, “Welcome Spring” and with a stellar dressing, it’s THE best salad of the season. Stunningly beautiful to look at, packed with nutrients, and just as delicious, this salad will go splendidly with any occasion – from an easy and healthy weeknight meal and elegant enough for a special occasion or entertaining – this salad is anything but boring or bland.

A snap to put together in no time (use your artistic skills to arrange ingredients as you want!), simply serve the dressing next to the salad for people to drizzle or go ahead and do it for them. If you want to ramp up the protein content, grilled and sliced chicken breast would be a perfect pairing to go alongside it.  Loaded with vitamin A and C, fiber, folate, and even some calcium, this salad is fresh and fabulous and will rock your taste buds!

Photo Taken by Cheryl Mussatto

Spring Pea Salad with Strawberries – Makes 4 servings

Nutrition per serving:  Calories – 180; Total Fat – 13 grams; Protein – 5 grams; Fiber – 5 grams; Carbohydrates – 12 grams; and Sodium – 265 milligrams.

Ingredients for Salad:

8 cups mixed salad greens

1 cup shelled fresh peas or thawed frozen peas will do in a pinch

¾ cup sliced strawberries

1 cup pearl fresh mozzarella cheese (or substitute with feta cheese)

Ingredients for Dressing:

3 tablespoons olive oil

2 tablespoons champagne vinegar

1 teaspoon honey

¼ teaspoon salt

¼ teaspoon pepper

¼ cup chopped fresh mint leaves

Directions:

  1. Arrange greens, peas, strawberries, and mozzarella cheese on individual plates or on a serving platter.
  2. Whisk olive oil, vinegar, honey, salt, pepper, and mint leaves in a small bowl and drizzle over the salad.
Categories: Recipes

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Cheryl Mussatto

Cheryl Mussatto MS, RD, LD is a registered dietitian with a master’s degree in Dietetics and Nutrition from the University of Kansas and a bachelor’s degree in Dietetics and Institutional Management from Kansas State University. She is a clinical dietitian for Cotton O’Neil Clinics in Topeka and Osage City; an adjunct professor for Allen Community College, Burlingame, KS where she teaches Basic Nutrition; and is a freelance writer and blog contributor for Dr. David Samadi, Urologic Oncologist Expert and World Renowned Robotic Surgeon in New York City. Cheryl is also the author of The Nourished Brain, The Latest Science on Food’s Power for Protecting the Brain from Alzheimers and Dementia and The Prediabetes Action Plan and Cookbook, both available on Amazon in Kindle and paperback editions.

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