Garden to Table: Spring Garden Salad Recipe

It's SPRING! And it's about that time of year when we await those seeded, green berries to transform into sweet, ruby jewels. When your berries are ripe and ready, try this garden to table recipe in the kitchen. We think you'll fall head over heels! 

1 1/2 cups trimmed fresh sugar snap peas (about 5 oz.) 
4 oz. garden-fresh baby arugula
2 cups sliced fresh strawberries from the garden
1 cup seeded and chopped English cucumber
3/4 cup fresh baby English peas
4 ounces Gorgonzola cheese, crumbled
6 cooked bacon slices, coarsely chopped
Sweet Basil Vinaigrette


1. Arrange sugar snap peas in a steamer basket over boiling water. Cover and steam 1 to 2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain. Cut peas diagonally in half.

2. Toss together arugula, next 5 ingredients and sugar snap peas on a large serving platter. Serve with Sweet Basil Vinaigrette.

Recipe by

Want to learn more about berries? Join our special guest, Helen Yoest, author of "Good Berry, Bad Berry," to learn how to safely identify and enjoy these healthy super fruits during our free class on April 23 at 10am.