Snap Pea Salad
- Ready In:
- 16mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1 lb snap peas, cut in half on the bias
- 2 medium tomatoes
- 1⁄2 cup red onion, sliced razor thin
- 1⁄2 cup blue cheese, packed in oil, reserve oil (Rosenburg for example)
- 1⁄2 teaspoon kosher salt
- 2 tablespoons garlic-flavored red wine vinegar
directions
- Blanch snap peas for no more than one minute.
- Cool peas in ice water. Drain. Chill.
- Combine peas with onions, tomatoes and crumbled blue cheese.
- Toss with oil (from cheese), salt and red wine vineger.
- Serve on chilled plates.
- Does not keep well.
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RECIPE SUBMITTED BY
Not so much a river otter as a desert otter these days since I moved to the Gila Valley as a mail order bride to a miner. I am a stay at home wife and mom for the time being so I have been using cooking as a creative outlet and way to occupy my suddenly vast ammounts of free time. I have an old, ancient copy of the Joy of Cooking that I swear by for the basics, but recently found the Martha Stewart recipe annuals to be very much to my liking. Since I am living in the Sonoran desert, I am inclined to all things spicy. I am fascinated by machaca burritos at the moment which are typical of mining fare.