Sautéed Strawberry Salad with Sugarsnap Peas
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Today I’m sharing a Sautéed Strawberry Salad with Sugarsnap Peas, Almonds and a Fat-Free Balsamic Dressing.
Happy Father’s Day to all of the wonderful fathers in my life. I am particularly grateful that all the dads with a special place in my heart are healthy and happy again this year. I love you guys and am just plain delighted to have you in my life.
Today my post is part of a group of posts hitting the blogosphere to raise awareness and support for Cancer and Hospice Care. I’m sharing my recipe for Sautéed Strawberry Salad with Sugarsnap Peas, Almonds and a Fat-Free Balsamic Dressing.
When coming up with my recipe for this strawberry salad I was thinking about how cancer has touched my life. I’ve been lucky. It hasn’t reached in too close. But I am aware that there is a history of colon cancer on both sides of my family. Both my mom’s mom and my dad’s dad had colon cancer. Although neither of them died of this terrible disease, it did make their lives more difficult and even embarrassing at times.
In honor of my grandparents and the many others who have suffered from colon cancer, I’m sharing a lean fruit-and-veggie-packed strawberry salad with nutrients and fiber that are great for colon health.
Another food that’s great for good colon health is fish.
This recipe for grilled salmon Tikka Masala Skewers would pair perfectly with today’s strawberry salad recipe.
I hope you enjoy this strawberry salad in good health!
This is an easy and healthy salad. It makes a lovely appetizer or side salad. Or you can add a bit of chicken or hard boiled egg for a complete meal. Drizzle it with my recipe for honey-balsamic dressing.
For the salad
- 8 cups of dark salad greens
- 1 tbsp olive oil
- 3/4 lb sugar snap peas
- 1/2 cup whole unsalted roasted almonds
- 1/4 tsp coarse salt
- 1 cup sliced strawberries
- 4 tbsp easy fat-free balsamic dressing
For the dressing
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- Divide the salad greens among 4-6 plates.
- Add the dressing ingredients to a jar with a tight fitting lid. Place lid on jar and shake vigorously until dressing is combined. Set aside.
- Warm the olive oil in a large skillet over medium-high heat. Add the sugarsnaps and almonds into the skillet. Sprinkle on the salt. Cook and stir for a minute and then add the strawberries. Cook and stir for 2 more minutes, just until everything is heated through.
- Spoon the strawberries, sugar snaps and almonds onto the mounds of greens. Divide and drizzle the salad dressing among the salads.
Join with me today and celebrate our fathers, those who are no longer with us and those that we are lucky to have close by. And join with me and the other bloggers to raise awareness and support for Cancer and Hospice Care.
Today’s event is being hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. They teamed up with their blogger friends to help raise awareness and support for Cancer and Hospice today in memory of Kim’s dad. We encourage everyone to read the posts and share their own experiences with cancer. We also would like to encourage everyone to donate to the Canadian Cancer Society, the American Cancer Society and also to the Canadian Hospice Palliative Care Association. Hospice was a key element during Kim’s father’s battle with cancer. They made it possible for Kim to care for him at home. So please show your support and donate if you can. You can also contact your local Hospice and donate directly to them if you wish. A little goes a long way!
Check out all the amazing recipes from other bloggers participating in #recipesfromtheheart.
Vanilla Bean Ice Cream with Home-made Strawberry Topping by Cravings of a Lunatic
Chili Verde by Juanita’s Cocina
S’Mores Brownies in Jars by That Skinny Chick Can Bake
Dark Chocolate and Orange Muffins by The Dutch Baker’s Daughter
Boston Cream Pie by Pass The Sushi
My Fathers Day Recipe Round Up by Curry and Comfort
Tropical Smoothie by Dinners, Dishes and Desserts
Mini Gugelhupf by Masala Herb
Sauteed Strawberry and Sugarsnap Salad by Cook The Story
Cranberry Cashew Breakfast Muffins by In Fine Balance
Arugula Salad with Sundried Tomatoes and Mushrooms by Crazy Foodie Stunts
Spicy Beef Sliders by Katie’s Cucina
Thai Red Curry Soup by Damn Delicious
Suman (Sweet Rice and Banana Leaves) by Culinary Adventures with Camilla
Fresh Vegetable Salad by White Lights on Wednesday
Peanut Butter Cup Ice Cream Sundae by The Girl in the Little Red Kitchen
Cinnamon Chip Cookie Butter Bars by The Messy Baker
Berry/Cherry Fro-Yo Ice Cream by Cookistry
Honey Beer Bread by Hungry Couple
Cinnamon-Chocolate Chip Pancakes by The Spiffy Cookie
Chocolate Cherry Granola Bars by Sweet Remedy
Cookies and Cream Brownies by Cooking in Stilettos
Blueberry Lemon Cake by Roxana’s Home Baking
Angel Cake by Ninja Baking
Fresh Vegetable Salad by White Lights on Wednesday
Knit (or crocheted) Grey Brain Cancer Mustache Pin by Knit, Purl, Damn!