Snap Pea & Nectarine Salad with Toasted Nuts & Balsamic-Dijon Dressing

Snap Pea & Nectarine Salad

with Toasted Nuts & Balsamic-Dijon Dressing

20 MIN
$12.99 2 Servings
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From the Test Kitchen

We're using a creamy balsamic dressing to bring together a crisp, vibrant mix of spinach, cucumber, sweet nectarine, sautéed snap peas, and toasted nuts. It's all complete with a dusting of savory parmesan cheese.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
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Nutrition Label
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fresh
ingredients
Snap Pea & Nectarine Salad with Toasted Nuts & Balsamic-Dijon Dressing
Title
  • 1 Nectarine
  • 3 oz Baby Spinach
  • 1 Persian Cucumber
  • 2 Tbsps Balsamic Vinegar
  • 2 Tbsps Mayonnaise
  • 4 oz Sugar Snap Peas
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 Tbsp Light Brown Sugar
  • 2 Tbsps Sliced Roasted Almonds
  • 1 oz Balsamic-Marinated Cipolline Onions
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Roasted Walnuts
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Roughly chop the onions. Thinly slice the cucumber into rounds. Halve and pit the nectarine; thinly slice crosswise. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. In a large bowl, whisk together the vinegar and sugar until the sugar has dissolved. Add the mayonnaise and mustard; season with salt and pepper. Whisk to combine.

2 Cook the peas & nuts

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the walnuts and almonds. Cook, stirring occasionally, 1 to 2 minutes, or until lightly toasted. Turn off the heat.

3 Make the salad & serve your dish

To the bowl of dressing, add the spinach, chopped onions, sliced cucumber, sliced nectarine, cooked peas and nuts, and half the cheese; toss to combine. Serve the salad garnished with the remaining cheese. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Wash and dry the fresh produce. Roughly chop the onions. Thinly slice the cucumber into rounds. Halve and pit the nectarine; thinly slice crosswise. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. In a large bowl, whisk together the vinegar and sugar until the sugar has dissolved. Add the mayonnaise and mustard; season with salt and pepper. Whisk to combine.

2 Cook the peas & nuts

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the walnuts and almonds. Cook, stirring occasionally, 1 to 2 minutes, or until lightly toasted. Turn off the heat.

3 Make the salad & serve your dish

To the bowl of dressing, add the spinach, chopped onions, sliced cucumber, sliced nectarine, cooked peas and nuts, and half the cheese; toss to combine. Serve the salad garnished with the remaining cheese. Enjoy!

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