Sugar Snap Pea Salad

With a working lifestyle comes the need for pre-made lunches that invigorate your afternoon rather than boggle you down in the office. The Camille Styles team has finally moved into her new office (It's too beautiful), and the new airy kitchen has motivated me to bring homemade, simple lunches for a mid-day quick fix. Last week, I put together this colorful, crunchy, healthy chopped salad that kept me on my toes until my late afternoon snack break of dried mango, my new Whole Foods obsession. Below is my vegetarian recipe, including an easy crouton step that definitely took the salad up a notch. Bring the croutons in a separate Ziploc to avoid losing its crunch.
If you're in need of protein (I managed to not have any in the fridge that morning...student problems), add some cubed grilled chicken, turkey, or fresh mozzarella. Heck, add whatever you want!
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sugar snap pea salad

Makes 1 serving
1 cup sugar snap peas, halved
1 cup assorted heirloom cherry tomatoes, quartered
1/4 bell pepper, diced into 1/2 inch squares
1 thick slice bread, cubed (I used a loaf of miche from Easy Tiger & saved leftovers)
Olive oil
Balsamic reduction
Salt and black pepper
1. Preheat oven to 375. Place bread cubes on a baking sheet and drizzle with olive oil. Add salt and pepper. Bake until bread is crispy, about 18 minutes. Cool completely and store in an airtight container for future use in other salads, soups, etc.
2. Place all vegetables in a small bowl and toss in olive oil, balsamic reduction, salt and pepper. Sprinkle croutons over top.