Title: Sugar Snap Pea and Strawberry Salad
Categories: *, The main co, Salad and d
Yield: 4 Servings

1 tb Extra virgin olive oil
2 ts Raspberry vinegar
1/4 ts Dijon mustard
1 c Sugar snap peas; 1 pound,
-including pod, strings
-removed
4 c Strawberries; thickly sliced

Combin the oil, vinegar and mustard in a small bowl. Whisk thoroughly and
set aside. Steam the peas for 30 seconds or until bright green but still
crunchy. Remove from heat and place in cold water immediately. Drain.
Combine the peas with the strawberries. Whisk the dressing again and
drizzle over the peas and strawberries. Serve immediately.

Source-The Main Corpse by Diane Mott Davidson

Recipe by: Diane Mott Davidson, The Main Corpse

Posted to MC-Recipe Digest V1 #930 by Carol & Bob Floyd
on Nov 28, 1997