Sugar Snap Pea and Blueberry Salad

1. Cut ends off snap peas and pull off the tough strings running up the sides.

2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.

3. Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.

4. Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.

5. Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.

Cook's Note:

I used a combination of arugula and baby spinach. If your store does not carry the arugula-baby spinach combo, you may use either one on its own. If I had to choose, I'd go with the arugula. Use as much of the dressing as suits your taste and if there is any left, store it in the fridge.