SUGAR SNAP PEA COBB SALAD

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Sugar Snap Pea Cobb Salad image

This is a light yet super-satisfying salad filled with a variety of fresh flavors, colors and textures. Everything can be prepared in advance and thrown together right before serving whether for a quick lunch or weekend picnic.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon natural rice vinegar
1/2 shallot, very finely minced
Kosher salt and freshly ground black pepper
4 slices bacon
4 cups lightly packed baby arugula
1 cup sugar snap peas, halved lengthwise
1 cup cherry tomatoes, halved
1 large avocado, peeled, pitted and diced
2 large soft-boiled eggs, peeled and halved
1/4 cup blue cheese crumbles

Steps:

  • Preheat the oven to 400 degrees F.
  • For the vinaigrette: Whisk together the olive oil, lemon juice, mustard, vinegar and shallot in a small bowl until combined. Season with salt and pepper. Set aside.
  • For the salad: Arrange the bacon on a rimmed baking sheet and bake until golden brown and crispy, 10 to 15 minutes. Cool.
  • Arrange the arugula, snap peas, tomatoes, avocado and eggs on a large serving platter and drizzle with the vinaigrette. Crumble the bacon on top and sprinkle with blue cheese crumbles before serving.

*** Explore more Sugar Snap Pea Cobb Salad Recipes »

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