Spring Garden Strawberry Salad

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.