Ok. I'm officially obsessed with this snow pea salad. Crunchy cabbage & celery, savory Pecorino Romano cheese, salty Marcona almonds, and lots of finely chopped snow peas are an incredible combination! I also snuck in some arugula on the bottom just for some added greens. . The dressing is simple because I wanted the base of the salad to really shine! If you're a crunchy-salad-lover like I am, this one is for you! . If you want to make this vegan, skip the cheese and add a few tablespoons of pine nuts instead! Get the full recipe at: iheartvegetables.com/snow-pea-salad . Ingredients 3 cups arugula 2 cups snow peas, thinly sliced 2 stalks celery, thinly sliced 1/3 cup Marcona almonds 1/2 cup shredded purple cabbage 1 oz Pecorino Romano cheese, shredded 1 tablespoon olive oil 2 tablespoons champagne vinegar 1 tablespoon honey 1 teaspoon dijon mustard Salt to taste . Instructions In a large bowl, add the arugula. Top with snow peas, celery, almonds, cabbage and cheese. In a small...