Route SixtyMix Salad

Ingredients (17)

• 1 1/4 teaspoons salt (divided), plus more for the snap pea cooking water
• 2 cups (6 ounces) sugar snap peas, tough ends trimmed
• 1 cup quick cooking (pearled) farro (or 2 cups cooked quinoa, brown rice, or barley)
• 1 bay leaf
• 3 tablespoons lemon juice
• 1 tablespoon sherry vinegar
• 1/8 teaspoon pepper
• 1/4 cup olive oil
• 1/4 RealSweet® Vidalia® Onions, thinly sliced
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 cup cooked corn kernels (from 2 ears cooked corn)
• 1/2 pound (16-18) NatureSweet® Constellation® cherry tomatoes, halved
• 2 handfuls baby arugula
• 1 handful fresh mint leaves
• 4 radishes, thinly sliced
• 1 Avocados From Mexico, sliced
• 1/4 cup toasted almonds, coarsely chopped