Sweet, edible-podded peas make a bright, crisp and colorful salad, which is easily varied by substituting shallots for scallions or adding asparagus to the mix. This quick and easy delicious Spring salad is a healthy crowd pleaser, one you will make over and over again.
SPRING SUGAR SNAP SALAD
INGREDIENTS
- 2 cups sugar snap peas, (8 ounces), trimmed
- 2 tablespoons white-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon freshly ground pepper
- 1 bunch scallions, trimmed and thinly sliced on the diagonal
- 1/2 large red bell pepper, cut into 1 1/2-inch-long slivers
- 1 tablespoon toasted sesame seeds
WHAT TO DO
- Cook peas in lightly salted boiling water in a medium saucepan until tender-crisp, 2 to 3 minutes. Drain and rinse under cold running water.
- Whisk vinegar, oil, salt and pepper in a large bowl. Add scallions, bell pepper and the peas; toss to coat. Stir in toasted sesame seeds before serving. Serve within 1 hour.
NOTE: I have also used apple cider and balsamic vinegar in place of white wine vinegar. Either one works equally as well, choose your favorite.
Servings: 4 servings, 3/4 cup each
Prep: 15 mins
Total: 15 mins
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