Sugar Snap Pea Spring Salad
A spring salad packed with protein, vegetables, freshly grated aged cheddar cheese and drizzled with olive oil. Perfect as a light dinner.
This is the kind of salad that deserves to be paired with an ice-cold beer and eaten on a spring evening on your back deck, with crickets and fireflies in the background.
It has it all, bacon (protein), hardboiled eggs (more protein), spring produce (good carbs/vegetables) and if it is drizzled with some really good olive oil, you have your good fat.
It has to be a really good cold pressed extra virgin olive oil. I try to choose olive oil that is Non-GMO Project Certified. Did you know that most olive oils on our supermarket shelves aren’t that great for us? I hate the way our food system attempts to dupe consumers. It really makes me angry when I fall victim to the “All Natural” claims that are just completely fake.
I honestly thought I was buying radishes for this salad but I came home with golden beets. What? Where was I? I was walking around the store with my head in the clouds, that’s where. Imagine my surprise when I came home and unpacked my bags and produce and noticed that those were indeed golden beets and not red radishes. What’s my problem?
I decided to use the beets in this salad and make beet chips. The chips didn’t really turn out because I forgot to set a timer and left them in until I smelled that all too familiar burning smell. At least I still was able to scarf down this salad and share it all with you today.
This salad is packed with protein from the hard boiled eggs, healthy fat from the olive oil and healthy spring greens!
Prep Time: 15 min
Cook Time: 00 min
Total Time: 15 min
4 cups romaine lettuce, chopped
2 golden beets, sliced into coins
1 cup sugar snap peas
2 eggs, hard boiled
4 bacon slices, crumbled
1/2 cup cheddar cheese, shredded
4 Tablespoons olive oil
Wash the veggies in a salad spinner and spin until dry.
Arrange the romaine lettuce, evenly spread across two bowls.
Top the golden beats and sugar snap peas on top of the romaine, split between the two bowls.
Mash the hard boiled eggs into crumbled pieces and sprinkle on top of the salad greens and vegetables along with the crumbled bacon and shredded cheese in each bowl.
Drizzle 2 Tablespoons of olive oil on top of each salad and serve.
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