Sugar-snap Pea & Strawberry Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
WALDINE VAN GEFFEN VGHC42A
2 tbsp: Ex-virgin olive oil,
2 tsp: Raspberry vinegar,
1/4 tsp: Dijon mustard,
1/4 lbs: Sugar-snap peas w/pods, strings removed
1 lbs: Ripe strawberries, slice thick
Directions:
Combine the oil, vinegar and mustard in a small bowl; whisk
thoroughly and set aside. Steam the sugar-snap peapods for 30 seconds
or until bright green but still crunchy. Remove from the heat, drain,
then quickly run cold water over them to stop the cooking and drain
again. Combine the peas with the berries. Whisk the dressing again
and dizzle over the salad. Serve immediately or chill for no more
than 1 hour. Source: The Main Corpse by Diane Mott Davidson. MM
Waldine Van Geffen vghc42a@prodigy.com.
Source from luhu.jp
thoroughly and set aside. Steam the sugar-snap peapods for 30 seconds
or until bright green but still crunchy. Remove from the heat, drain,
then quickly run cold water over them to stop the cooking and drain
again. Combine the peas with the berries. Whisk the dressing again
and dizzle over the salad. Serve immediately or chill for no more
than 1 hour. Source: The Main Corpse by Diane Mott Davidson. MM
Waldine Van Geffen vghc42a@prodigy.com.
Source from luhu.jp