INGREDIENTS
1/2 pound sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped shallots
1teaspon chopped fresh thyme
Kosher salt to taste
 
​DIRECTIONS
Preheat oven to 450 degrees
 
Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil.  Sprinkle with shallots, thyme, and kosher salt.
 
Bake 6 to 8 minutes in the preheated oven, until tender but firm.
 

INGREDIENTS
1 1/2 cups trimmed fresh sugar snap peas
1 (4-oz.) package baby arugula
2 cups sliced strawberries
1 cup seeded and chopped cucumber
3/4 cup frozen baby peas
4 ounces Gorgonzola or feta or blue cheese, crumbled
6 cooked bacon slices, coarsely chopped
Sweet Basil Vinaigrette
 
DIRECTIONS
Arrange sugar snap peas in a steamer basket over boiling water.  Cover and steam 1 to 2 minutes or until crisp-tender.  Plunge peas into ice water to stop the cooking process; drain.  Cut peas diagonally in half.
 
Toss together arugula, berries, cucumber, baby peas, cheese, bacon, and sugar snap peas in a large serving bowl.
 

INGREDIENTS
1 (.75 ounce) packet honey mustard salad dressing mix
1/4 cup cider vinegar
1/2 cup vegetable oil
2 tablespoons orange juice
1 pound skinless, boneless chicken breast halves
8 cups mixed salad greens
1 cup sliced fresh strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
8 ounces sugar snap peas
1/2 cup toasted pecans
 
DIRECTIONS
In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water, set aside.
 
Preheat the grill for high heat.
 
Lightly oil the grill grate/  Grill the chicken 6 to 8 minutes on each side, or until juices run clear.  Remove from heat, cool, and slice into strips.
 
In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans.  Pour in the prepared dressing, and toss to coat.