A beautiful spring salad with spring greens, late winter citrus and beautiful fresh sugar snap peas served with a delightful Lemon Tarragon Vinaigrette.
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Salad Greens – Any mix of salad greens can be used, just be sure there is a generous amount of arugula.
Fresh Peas – My favorite fresh peas are the overgrown sugar snaps, but you could use any edible fresh green pea.
Orange – Any type of oranges can be used; however, we usually use cuties, tangerines or Cara Cara.
Lemon Tarragon Vinaigrette - The original recipe was slightly changed and reduced for ~1/4 cup, enough for 2 small salads
Honey or maple syrup – Start with 1 tsp., then once you’ve whisk together the ingredients for the dressing, taste and adjust the sweetness to your personal taste.
Olive Oil – Just like the sweetener, taste the dressing once you’ve whisked the dressing. If too acidic, add a little more oil. I usually ended using a little more than 2 Tbsp., but not quite 3.
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Recipe author: MJ of MJ's Kitchen