Sugar Snap Pea Salad with Sherry Vinaigrette

Ready in 1h

Try this Sugar Snap Pea Salad with Sherry Vinaigrette recipe, or contribute your own.


1/2 c Thinly sliced fresh basil
; and torn into
2 sm Shallots; minced
1 1/2 tb Sherry vinegar*
3 tb Extra-Virgin Olive Oil
3 tb Chopped fresh parsley leaves
1 lb Sugar snap peas; trimmed
; bite-size pieces
2 Heads Bibb lettuce; washed,

Original recipe makes 1 servings



*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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