Sugar Snap Salad


  • 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


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. Favicon
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