Spring Pea Salad

Spring Pea Salad For the Salad: 2 cups fresh snow peas 2 cups peas (frozen or fresh ) 1 cup micro baby pea shoots 2 1/2 cups arugula leaves 2 1/2 cups fresh spinach leaves (or spring mix lettuce) ¼ cup sweet onion , thinly sliced 4 radishes thinly sliced freshly ground black pepper to taste Salmon or steak for topping, if desired For the dressing: 1/4 cup plain Greek yogurt 1/2 cup olive oil 1 teaspoon dijon mustard 2 teaspoons granulated sugar 1/4 cup apple cider vinegar 2 lemons zest and juice 2 teaspoons kosher salt Blanch the snow peas and green peas in boiling water for 1-2 minutes, until they turn bright green. Drain and rinse with ice cold water. Add peas to a large bowl. Add baby pea shoots, arugula, spinach, onion and radishes and refrigerate until ready to serve. For the dressing, add all ingredients to a blender and blend until smooth. Can be made days in advance. Pour dressing over salad and toss gently to combine. We love this as a side salad, or as a main dish topped with salmon or steak