from Go Dairy Free
The sugar snap peas can be eaten raw or cooked. To cook, drop the snap peas in boiling water for 2 minutes. Drain and immediately plunge the snap peas in a bowl of ice water to stop the cooking process and preserve the bright green color.
Dressing
1 tablespoon extra-virgin olive oil
1 tablespoon white balsamic vinegar OR red balsamic vinegar
1 tablespoon fresh-squeezed lemon juice
½ tablespoon water
⅛ teaspoon grated lemon zest
1/16 teaspoon salt (I fill my ⅛ teaspoon about halfway)
1/16 teaspoon black pepper
Salad
6 to 8 cups arugula leaves
1 cup sliced strawberries
1 to 1 ½ cups sugar snap peas (see Snap Pea Note below)
For the dressing, whisk together the oil, vinegar, lemon juice, water, zest, salt, and pepper in a small bowl.
To prepare the salad, divide the arugula, strawberries, and sugar snap peas evenly among four plates. Drizzle the dressing evenly over the salads.