Sunday, December 19, 2010

4 Recipe #221: Sensational Sugar Snap Salad

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The Kalamata olives add necessary balance in terms of both flavor & color. I forgot to add them in when I snapped the picture, but they really look & taste great with the other ingredients.

Here's a crisp and refreshing salad you can make in mere minutes. Like so many of the recipes on this blog, it's really easy to make. And of course, it's very healthy for you too!


Sensational Sugar Snap Salad

Ingredients:
1 c. fresh, raw sugar snap pea pods, ends snapped & cut into thirds*
1 c. unpeeled cucumber, scored lengthwise with fork tines all the way around & then diced
1/2 c. baby carrots, sliced crosswise into 3/8" thick rounds
2 Tbsp. Kalamata olives, pitted (about 8 olives)
4 Tbsp. scallions, sliced crosswise into 1/4" rounds
2 Tbsp. fresh mint leaves, roughly chopped & densely packed
1 Tbsp. fresh basil leaves, roughly chopped (or torn) & densely packed
1 Tbsp. fresh thyme leaves, densely packed
1 Tbsp. Italian flat-leaf parsley, finely minced & densely packed
1/2 tsp. dried oregano leaves
2 Tbsp. extra virgin olive oil
1 1/2 Tbsp. freshly squeezed lemon juice
1 Tbsp. fresh garlic, peeled & finely minced (about 2 large cloves)
1/8 tsp. Dijon mustard
1/8 tsp. salt
1/8 tsp. ground black pepper

Directions: Place sugar snap peas, cucumbers, carrots, olives, scallions, & all herbs (mint, basil, thyme, & oregano)  into a large bowl & set aside. Pour olive oil, lemon juice, garlic, mustard, salt, & pepper into a cruet, cover tightly with lid, & shake vigorously until well combined. Pour dressing over salad & toss until dressing has thoroughly coated all of the ingredients. Taste & adjust seasonings accordingly. Marinate salad in the refrigerator for at least 2 hours before serving. Serve chilled or at room temperature.

Yield: 2-4 servings.

Chef's Notes: Make sure that you choose sugar snap peas with tender pods. Some kinds are rather tough & fibrous on the outside & aren't ideal for eating. ;)

Variations: For more color & added interest, try adding a 1/2 c. quartered mushrooms &/or 1/4 c. red bell pepper. Slices of baby bok choy & some minced shallots would also work as well. Or, if you'd like to add some heat, toss in some seeded, diced Thai red chili peppers.

4 comments:

Healthy Mamma said...

This looks fantastic! I'm always looking for new delicious salad recipes! Love the kalmata olives and herbs!
p.s. I found your blog thru Cook Eat Share, so glad to be following you now!
I would love for you to follow along my blog, Simply Healthy Family too!

Cyberpenguin said...

Thanks, Healthy Mamma! I look forward to checking out your blog. :-D

Healthy Mamma said...

Here's my CES profile link you asked for! Thanks!!

http://cookeatshare.com/chefs/healthy-mamma-98923

Cyberpenguin said...

Thanks, Healthy Mamma! Just friended you there. :)

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