Snap Pea Salad

"This is from way back in my Colorado days. Snap Peas were first coming out as the new "it" vegetable. The bight green pods are very appetizing. They are good plain, but we dressed them for a fancy dinner. Very colorfull. Nice in late summer."
 
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Ready In:
16mins
Ingredients:
6
Serves:
4-6
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ingredients

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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.
 
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