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strawberry-almond-and-pea-salad-51170300.json
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{
"directions": [
"Preheat oven to 350\u00b0. Spread out almonds on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool.",
"Whisk vinegar, mustard, poppy seeds, and sugar in a large bowl. Whisk in oil; season with salt and pepper.",
"Cook peas in a large saucepan of boiling salted water until bright green and tender, about 5 minutes for fresh peas, or 2 minutes for frozen. Drain; transfer to a colander set in a bowl of ice water. Drain.",
"Add arugula, strawberries, pea tendrils, peas, and almonds to vinaigrette; toss to coat. Top with Parmesan."
],
"ingredients": [
"1/2 cup Marcona almonds",
"2 tablespoons white wine vinegar",
"2 teaspoons whole grain mustard",
"1 teaspoon poppy seeds",
"1 teaspoon sugar",
"1/4 cup vegetable oil",
"Kosher salt, freshly ground pepper",
"1 cup shelled fresh peas (from about 1 lb. pods) or frozen peas, thawed",
"3 cups baby arugula or watercress, thick stems trimmed",
"8 ounces fresh strawberries, hulled, halved or quartered if large (about 2 cups)",
"1 cup pea tendrils",
"1 ounce Parmesan, shaved",
"ingredient info: Marcona almonds are available at natural foods and specialty foods stores. Pea tendrils, also called pea shoots, can be found at Asian markets, farmers' markets, and natural foods stores."
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Salad",
"Kid-Friendly",
"Quick & Easy",
"Lunch",
"Strawberry",
"Almond",
"Pea",
"Spring",
"Summer",
"Poppy",
"Vegetarian",
"Pescatarian",
"Wheat/Gluten-Free",
"Peanut Free",
"Soy Free",
"Kosher"
],
"title": "Strawberry, Almond, and Pea Salad",
"url": "http://www.epicurious.com/recipes/food/views/strawberry-almond-and-pea-salad-51170300"
}