Sweet raspberries, peppery arugula, crisp snap peas...the balance of flavors and textures in this vibrant salad makes is satisfying enough to help you power through until dinner.
Snap Pea and Raspberry Salad with Honey Flax Dressing
8 new baby potatoes
1 cup fresh raspberries
2 cups fresh baby spinach
2 cups arugula
1 cup snap peas
1 medium red onion, thinly sliced
1 tablespoon Barlean's Flax oil
1 teaspoon honey
1 tablespoon finely chopped fresh sage
1 tablespoon sesame seeds
1/4 teaspoon sea salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground pepper
Boil a large pot of water over medium heat; add potatoes and cook for 20 minutes or until tender. Remove from heat; drain and run under cool water for 1 minute. Cut potatoes into quarters and place in a large bowl.
Add remaining ingredients; gently toss to combine.
Transfer to serving bowls; serve.