Sugar Snap Pea Salad with Sherry Vinaigrette
Try this Sugar Snap Pea Salad with Sherry Vinaigrette recipe, or contribute your own. "Basil" and "August" are two of the tags cooks chose for Sugar Snap Pea Salad with Sherry Vinaigrette.
Yield: 1 servings Ready in 1 hours
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Sugar Snap Pea Salad with Sherry Vinaigrette Preparation
*available at specialty foods shops and some supermarkets. In a large bowl whisk together shallots, vinegar, oil, and salt and pepper to taste.(Vinaigrette may be made 1 day ahead and chilled, covered.) In a large saucepan of boiling salted water cook snap peas until crisp-tender, about 2 minutes. Drain snap peas in a colander and transfer to a bowl of ice water to stop cooking. Drain snap peas well.(Snap peas may be prepared up to this point 1 day ahead and chilled, covered.) Add snap peas to vinaigrette with basil and parsley, tossing to combine well. Line a platter or salad bowl with lettuce and mound with salad. Serves 4 to 6. Gourmet August 1995 Per serving: 415 Calories (kcal); 41g Total Fat; (85% calories from fat); 5g Protein; 11g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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