Submitted by: June Shockley
Ingredients
2 cups sugar snap peas. 8 oz., trimmed
2 Tablespoons white-whine vinegar
2 Tablespoons extra-virgin olive oil
1/4 teaspoon, or to taste
1/8 teaspoon fresh ground pepper
1 bunch scallions, trimmed and thinly sliced on the diagonal
1 large bell pepper (use red bell pepper for Christmas), thinly sliced into slivers
Directions
Cook peas in boiling water in medium saucepan until tender-crisp, 2 to 3 minutes. Drain and rinse under cool running water,
Whisk vinegar, oil, salt and pepper in a large bowl. Add scallions, bell pepper and the peas; toss to coat.
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