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