This simple spring salad with arugula, fresh peas and orange was inspired by Anne’s Lemon Tarragon Vinaigrette over at A Salad for All Season. Anne recommended using the vinaigrette over a plate of greens or a side vegetable, so why not both in a salad. The flavors in the vinaigrette are a nice complement to this light salad with arugula, fresh peas, and orange topped with toasted sunflower seeds. (Yes, I forgot the sunflower seeds for the photos. Whoops!)
Its flavors and textures make this salad a nice side for just about any meal. We’ve had it with lamb chops, spicy smoked short ribs, and a Fennel-spiced Ham and Mushroom Pasta. It was a great complement for each of these entrees.
Just a note about the fresh peas … A favorite spring vegetables of mine is the sugar snap pea. Whenever I see sugar snaps at the market, I pick through them to get the snaps with the largest peas. Once home, we shuck them, and what peas we don’t eat right away, get added to many of our salads. They add a wonderful texture and a little sweetness in every bite.
Arugula, Fresh Peas, and Orange Cuties Salad (Recipe)
Yields 2 small salads
- 2 stalks of celery, chopped
- 2 scallions, green and white parts, chopped
- ½ cup shelled fresh peas (e.g., sugar snaps)
- 2 Tbsp. toasted sunflower seeds (not shown in photos)
- 1-2 tsp. honey or maple syrup
- 1 Tbsp. lemon juice (juice from half a lemon)
- 2 tsp. Dijon mustard
- 2 Tbsp. olive oil