Sugar Snap Salad
Posted 21st January 2011
By The Cheweee Lunchbox Team
London
Bring salted water to a boil in a large pot over high heat. Add sugar snap peas and cook for two minutes. Drain and rinse with cold water. Combine peas, sweet potatoes, and spinach and toss. In a separate bowl, whisk olive oil, vinegar, and pepper. Pour dressing over salad and toss thoroughly. Refrigerate.
Pack salad in a container with a screw top so it can be shaked vigorously to re-toss at lunchtime.
- 200g sugar snap peas, trimmed and diced
- 200g sweet potatoes, cooked, peeled, and diced
- 100 g baby spinach
- 15 mlextra virgin olive oil
- 15 ml vinegar
- 3 ml freshly ground pepper
