Sugar Snap Pea & Lentil Salad with Mint Vinaigrette

Ingredients

• Salad
• 3½ cups (875 mL) sugar snap peas, string removed & cut in thirds on a bias
• 1½ cup (375 mL) cooked black (Beluga) or green lentils
• 1½ cup (375 mL) thinly sliced small radishes
• 2 cups (500 mL) baby arugula
• ½ cup (125 mL) crumbled feta cheese (reserve some for garnish)
• 2 Tbsp (30 mL) thinly sliced green onions
• ¼ cup (60 mL) sunflower seeds (reserve some for garnish)
• Vinaigrette
• ¼ cup (60 mL) white wine vinegar
• 2 Tbsp (30 mL) finely chopped mint
• 1 tsp (5 mL) whole grain mustard
• 1 tsp (5 mL) honey
• 3 Tbsp (45 mL) olive oil
• salt & ground black pepper, to taste