pen rainbow

Tuesday, April 28, 2015

Tuesday's Cupboard—Lemony Sugar Snap Pea Salad

Adapted from WeightWatchers.com

Makes 2 large dinner salads or 4 side salads


Lemony Sugar Snap Pea Salad


Mediterranean delight!
The Recipe


  • 2 cups uncooked sugar snap peas, about 7 oz.
  • Big bowl of Spring greens + torn watercress
  • 2 T. extra virgin olive oil
  • 2 T. lemon juice (or juice of 1 lemon)
  • 2 T. red wine vinegar
  • 1 T. chopped garlic (jarred in H20 or fresh)
  • 1/2 tsp. kosher salt
  • 1/2 tsp. cracked black pepper
  • 1 Japanese cucumber, peeled in stripes & chopped into 1/4" half-circles
  • 1/4 c. crumbled feta cheese
  • 3 T. fresh chives, chopped
  • 3 T. fresh mint leaves, thinly sliced (DON'T LEAVE OUT!)

Make It

Dressing
  1. In a small bowl, combine olive oil, lemon juice, red wine vinegar, chopped garlic, kosher salt & pepper
  2. Whip briskly to combine; taste & adjust salt, if necessary

Salad
  1. Wash sugar snap peas & drain
  2. Add clean fresh peas to Spring greens & watercress
  3. Add chives, cucumber & mint leaves to salad bowl
  4. Toss salad & dressing
  5. Plate up individual servings; top with crumbled feta

2015 artichokes from our garden
Outdoor dining
Fresh steamed artichokes & mayo with orange-infused olive oil,
Greek olive & cracked black pepper

Enjoy Springtime dining at Home