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Snap Pea and Arugula Salad with Pesto Dressing

We’re taking “green” to another level with this one. Loaded with crispy snap peas, arugula greens and fresh basil leaves, this salad is topped off with creamy burrata cheese and a fresh and flavorful pesto golden balsamic vinaigrette.

SERVES: 4-6
LEVEL: Super Simple

INGREDIENTS

Salad:

8 ounces sugar snap peas, trimmed and blanched with strings removed
4 cups arugula, thick stems trimmed
1/4 cup fresh basil leaves, plus more for serving
1 pound burrata cheese
Flaky sea salt to taste
Ground pepper to taste

Dressing:

2 tablespoons DeLallo Golden Sweet Balsamic-Style Vinegar
2 tablespoons DeLallo Simply Pesto® Sauce Traditional Basil
1 ¼ cups DeLallo Extra Virgin Olive Oil
½ teaspoon salt
¼ teaspoon ground black pepper

DIRECTIONS

Slice pea pods in half lengthwise, leaving some peas on each side of pods. In a large bowl, combine peas, arugula and basil leaves.
To make the dressing, whisk together the vinegar and pesto in a small bowl. Once combined, whisk in the olive oil in a slow steady stream. Continue to whisk for an additional 1-2 min. Season with salt and black pepper.
Pour dressing on the salad and toss to coat. Top salad with torn burrata, salt and pepper.

Snap Pea and Arugula Salad with Pesto Dressing

Related Recipes

DeLallo Extra Virgin Olive Oil 16.9 oz.

DeLallo Simply Pesto Sauce 6.35 oz. – Traditional Basil

DeLallo Golden Sweet Balsamic-Style Vinegar 8.5oz.