Beet and Sugar Snap Pea Salad |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This is an adaptation from Epicurious. It is a nice change and can be serve with spring greens if desired. We like it just as it is. Ingredients:
2 cups sliced beets (one jar) |
1/2 lb frozen sugar snap peas |
1 tablespoon dijon mustard |
1 tablespoon cider vinegar |
1/4 cup olive oil |
1 tablespoon dried dill |
1 1/2 teaspoons sugar |
Directions:
1. Drain the beets well, blot with a paper towel.
2. Cook the peas in boiling water for 1 minute, and immediately rinse well in cold water and drain.
3. Make the dressing with the next five ingredients and mix well.
4. It can be done with a whisk or in the food processor.
5. In a large bowl place the beets and peas and pour the dressing over the veggies.
6. Toss gently until all the veggies are covered well.
7. Cover and refrigerate at least 3 hours.
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