Kathy Hook-Houston Texas

There is something about summer that makes salads appealing to almost everyone, even confirmed carnivores!  Perhaps it’s the abundance of wonderful fresh produce and the cool of salad to offset the heat of summer.  Whatever the cause, summer salads are a hit.  This snow pea salad was a creation that we have used with many different menus.  It is versatile enough to be used with BBQ or Japanese cuisines and it is an excellent lunch salad served with crusty French bread and a little extra cheese.  Add a glass of wine and you could even feel like you are on vacation!!

It all starts with fresh snow peas, red bell pepper, and a very basic vinaigarette recipe (see recipe in following post).

Snow Pea Salad

2 c. fresh snow peas, blanched and cooled (don’t overcook, they need to have an al dente texture that is achieved by leaving them in the boiling water until a bright green color and then drained and cooled rapidly on ice.

1/2 c. slivered red bell pepper slices

1/2 c. gorgonzola crumbles

1/4 c. black sesame seeds (optional)

basic vinagairette used liberally on chilled salad

Serve and enjoy with grilled meats or alone for a refreshing lunch.