Friday, April 4 2014, 05:37 PM MDT
Sugar Snap Pea Salad
As Aired on April 4, 2014
Recipe Courtesy Chef Bryan Woolley
3 cups sugar snap peas
2 cups chopped fresh parsley
2 cups 1/2 inch cubed swiss cheese
1 cup mixed dried fruit
1 cup mixed nuts
1 1/2 cups diced fuji apple
1 red bell pepper diced
1 cucumber, diced
6 green onions, sliced into 1/2 inch pieces
1 1/2 cups diced ham
Balsamic Pomegranate Dressing
Combine all of the ingredients into a large bowl and toss to combine.
Thirty minutes before service, pour the dressing over the salad, gently mix to combine and let it marinade for 30 minutes before service.
Salt and pepper to taste.
Pomegranate Balsamic Vinaigrette
1/2 cup extra virgin olive oil
1 tbsp soy sauce
3 tbsp balsamic pomegranate vinegar
1 tbsp dijon mustard
1 tbsp honey
1 tsp season salt
2 tsp black pepper
Combine ingredients in a medium size bowl.
Whisk everything together until fully emulsified. Use as needed.