Snap Pea Salad

My summer garden is beginning to produce. This morning I picked just about a pound of Sugar Snap Peas and some radishes. My tomatoes are not yet quite ripe, but almost! I can see the carrot tops and my Bell peppers are still tiny.

I looked for a recipe for my Sugar Snap Peas, as I’m sure to have lots this summer. I halved this recipe for my husband and myself. It made a very nice lunch for two.

The recipe suggests that you refrigerate the salad for about an hour. I didn’t have time, so we ate it right away and it was wonderful.

Snap Pea Salad
You’ll Need:
2 cups sugar snap peas
2 cups halved cherry tomatoes
1 cup grated carrots
½ cup chopped red onion
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon dried rosemary
1 pinch salt and pepper

Method:
Snap large pea pods in half, and place peas in a salad bowl with cherry tomatoes, carrots, red onion, mayonnaise, Parmesan cheese, oregano, parsley, rosemary, salt, and pepper. Gently toss to combine all ingredients and coat with dressing. Refrigerate salad for at an 1 hour before serving.

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