Spinach and Pea Salad

Don't let the name or the ingredients dissuade you from making this flavourful, springtime salad.  It's bright, vibrant, and delicious!  And packed with vitamins and minerals.

This recipe comes from the Springtime edition of the "Inspired" magazine from Sobeys.  This issue was chocked full of good, healthy recipes.  The original recipe calls for Ricotta cheese on top, but we left it out.

Serves 8

Ingredients:

· 1/4 cup extra virgin olive oil  60 mL

· 1/4 cup fresh lemon juice (approx. 2 lemons)  60 mL

· 1 tbsp Compliments Honey  15 mL

· 1/2 tsp salt  2 mL

· Pepper to taste  

· 1 pkg Compliments Organic Baby Spinach  312 g

· 1 cup frozen Compliments Petite Peas, cooked according to package directions and cooled  250 mL

· 1 cup sugar snap peas, ends trimmed and cut into thirds  250 mL

· 6  leaves fresh Compliments Mint, finely chopped  (we didn't use the mint)

Recipe Directions:

1. In a small bowl, use a fork to blend olive oil, lemon juice, honey, salt and pepper until smooth. 

2. Place spinach in a large salad bowl. Add both kinds of peas, the mint and lemon juice mixture. Toss well. 

Serve immediately.