Rebecca’s Turnip, Snap Pea Salad with a Twist!

1-2 cups cut snap peas
1 cup chopped turnips
1-2 cloves fresh garlic
1 cup sliced baby carrots
1/4 cup sunflower seeds
1-2 generous pinches sea salt
freshly cut dill 
Walnut Oil – key ingredient to bring out the flavor in the ingredients – 
almost creamy and of course, nutty flavor!
Use enough Walnut Oil to coat all of the ingredients.
Mix all of the ingredients and chill in the refrigerator at least 1 hour before serving.
Rebecca is a farmer and one of the owners of Persephone Farm.
When I went to pick up my CSA last week she told me about this salad she made and 
gave me a taste of it. She made it for a 4th of July party that she was attending. 
I couldn’t believe how delicious it was.
I told her I wanted to eat the entire bowl!
I asked her what was in it, she said … 
Snap Peas and spices.
Luckily, I took a picture! 

I immediately went home to make a salad as close to hers as I could.
So I call this …

Rebecca’s Turnip, Snap Pea Salad with a Twist!
The twist – I added garlic, baby carrots and sunflower seeds.
You can never have too much sweet, savory and crunch!


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