I'm absolutely obsessed with this salad. It'll highlight any summer spread and simply make your work day more beautiful. I mean, look at those colors! Plus, the sweet snap pea and spicy radish crunch together wonderfully. I recommend slicing and chilling the vegetables before hand so that you'll experience an ice cold crunch on your summer patio. I hope you're enjoying your week -- I urge you to add this recipe to the agenda.
Makes 4 servings
1 pound sugar snap peas, trimmed and halved 4 radishes, thinly sliced 1 bag arugula 1/2 pound jumbo lump crab meat 2 tablespoons fresh lemon juice 2 tablespoons olive oil 1 tablespoon dijon mustard Salt and pepper
1. In a small bowl, whisk together lemon juice, mustard, olive oil, salt and pepper.
2. Toss together snap peas, radishes, arugula and crab. Pour dressing over and mix to coat evenly. Serve immediately.
