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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

Description

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.

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