Saturday, September 25, 2010

Sugar Snap Pea & Mushroom Salad

Let me just say I LOVE THIS SALAD!!!!
This recipe makes a lot (it serves 12!), which is a good thing, because you're going to need it! Light and refreshing, especially on a hot day, this salad is always a hit at any get-together. Crisp sugar snap peas, tasty mushrooms, and fresh herbs marinated in olive oil and vinegar?

Yes, please!

It goes together in a snap, and then just marinates until you're ready to go. How easy is that?

And let's face it, folks...everyone can always use another veggie dish! How many cookouts, potlucks, and family get-togethers have you been to where the food table is overwhelmed by sweets? I know I've seen more than my share. Give this a try, I know you'll like it!

Sugar Snap Pea & Mushroom Salad

3/4 c. extra-virgin olive oil
6 tbsp. white wine vinegar
1 1/2 tsp. coarse salt
1 tsp. freshly ground pepper
9 oz. button mushrooms, sliced
8 c. sugar snap peas (1 lb.)
1 tbsp chopped fresh thyme

Begin by marinating the mushrooms: whisk the olive oil, vinegar, and salt & pepper together in a medium sized bowl. Add the mushrooms, toss to coat, and marinate for at least 45 minutes or up to overnight, stirring occasionally.

Cook the snap peas: fill a large bowl with ice water and set aside. Bring a large saucepan of water and 1 tbsp salt to a boil. Add snap peas and cook for 2 minutes. Drain peas and immediately submerge in the ice water. Let sit until chilled, approximately 2 minutes. Drain and transfer to a large bowl.

Drain the mushrooms and discard all but 1 tbsp. of the marinade. Toss the mushrooms, snap peas, reserved marinade and thyme and serve immediately.


Sara @ Our Best Bites said...

Great blog! I love that you're two friends like Kate and me- awesome!


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