Sugar Snap Pea Salad
  1. Bring a large pot of salted water to a boil and cook sugar snap peas for 1 minute. Drain and plunge into a bowl of ice water.
  2. In a large bowl, stir together olive oil, balsamic vinegar, rice vinegar, Dijon mustard, honey, shallot, salt and pepper.
  3. Drain the cooled sugar snap peas, shake off any excess water, and add them with the onion, cucumbers, dill and mint to the dressing in the bowl.  Toss to combine. Add salt, as needed
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