Lemony Snap Peas With Variations
This recipe makes four different snap pea salads. there is one base recipe, then 3 variations included. from cooking light" magazine."
Steps
In a large dutch oven , bring the 8 cups of water to a boil.
Add peas and cook until crisp-tender , about 30 seconds.
Drain and plunge peas into the ice water bath to stop them from cooking.
Drain again and slice peas in half diagonally.
In a medium bowl , combine lemon zest and the remaining ingredients with a whisk.
Add peas and toss gently to coat in sauce.
Radish and feta variation: prepare the base recipe , but only use 1 / 8 teaspoon of the salt.
Add 1 / 2 cup thinly sliced radishes , 1 / 3 cup crumbled feta , and 3 tablespoons chopped fresh mint or basil to the pea mixture.
Adds about 30 calories.
Israeli couscous and dill variation: heat 2 teaspoons olive oil in a saucepan , over medium heat , and saute 2 / 3 cup israeli couscous , for 3 minutes.
Add 1 cup water , bring to a boil , cover , reduce heat , and simmer 10 minutes.
Drain and rinse.
Prepare the base recipe with 6 ounces of peas , increase the salt to 1 / 2 teaspoon and substitute 1 / 2 teaspoon minced ga.
Ingredients
ice water, water, sugar snap peas, lemon zest, fresh lemon juice, olive oil, dijon mustard, sugar, kosher salt, fresh ground black pepper, shallot