Sugar Snap Salad

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Sugar Snap Salad

Sugar Snap Salad

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.

Serves 4

Prep Time 15 min

Total Time 15 min.

Ingredients

  • 2 cups sugar snap peas, (8 ounces), trimmed
  • 2 tablespoon white-wine vinegar
  • 2 tablespoon 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

Cooking Directions

Step 1

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.

Step 2

Whisk vinegar, oil, salt and pepper in a large bowl. Add scallions, bell pepper and the peas; toss to coat. Serve within 1 hour.


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