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Pasta sugar snap peas slender asparagus cucumber mixed young salad greens fresh strawberries sour cream olive oil water lemon juice lemon salt sugar eggs
Viewed: 8 - Published at: a month agoIngredients
- 1 cup uncooked, small, shell-shaped quinoa pasta or wheat pasta
- 1/4 lb. sugar snap peas or snow peas
- 1/4 lb. slender asparagus, trimmed and cut on the diagonal
- 1 large English cucumber
- 3 cups mixed young salad greens
- 2 cups fresh strawberries, hulled and thinly sliced
- 1/2 cup vegan sour cream
- 1 Tbs. olive oil, or more if needed
- 1 Tbs. water
- 1 1/2 Tbs. lemon juice
- Zest of 1 lemon
- Seasoning salt to taste
- 1 Tbs. granulated sugar, or to taste
- 4 large hard-boiled eggs, peeled and quartered
Method
- Bring large pot of lightly salted water to a boil.
- Cook pasta according to package directions, drain, rinse under cold water, drain again and set aside.
- Bring another large pot of lightly salted water to a boil, and blanch sugar snap peas for 1 minute.
- Remove from water, and blanch asparagus for 2 minutes.
- Remove from heat, place sugar snap peas and asparagus in cold water, drain and set aside.
- Slice cucumber, and place slices in salad bowl.
- Rinse and dry salad greens, and place in salad bowl.
- Add strawberries, cooled pasta and vegetables.
- To make dressing, beat together sour cream, olive oil, water, lemon juice, lemon zest, seasoning salt and sugar.
- Spoon dressing over salad, and toss.
- Arrange quartered eggs over top, and serve.
