Sugar Snap Pea and Beetroot Salad

I made a salad out of my sugar snap peas for a Melbourne Cup BBQ we went to yesterday. I forgot to take a photo of it until we got to the BBQ and I didn’t want to look like one of those people who take photos of every meal they eat so they can share it on Facebook and clog up their “friends” news feeds with crap that no one cares about. So I took a stealthy, out-of-focus, crappy photo of the salad still in the green shopping bag, but you get the gist of what it looked like.

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Ingredients:
Salad
Sugar snap peas, strung (two small bowls full as seen in my previous post)
Baby spinach (a man-sized handful)
Baby beetroot halved or quartered (I was lazy and just used a 450g can of whole baby beets)
Full fat feta, 100g crumbled
Walnuts (a child-sized handful), broken into smallish pieces
Dressing
1/4 cup honey
2 tbs balsamic vinegar
1 tbs olive oil

Method:
Place salad ingredients into a bowl. Toss to combine. Mix dressing ingredients together. Pour over salad just prior to serving.

Perfect summery salad for a warm Melbourne Cup Day party, made all the better after the horse with the jockey who had the pretty horseshoe jumper on won (I always choose my horses based on name, number and/or the prettiest jockey jumper). If only I put money on it!

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