Fresh Young Peas and Sugar Snap Peas Salad
Nothing complements cold poached salmon or other cold fish as well as
this colorfully, delicious and simple salad recipes.
1/4 cup chopped fresh mint, plus whole
leaves for garnishing
1/3 cup mayonnaise or more if the salad appears a little dry
1/4 cup sour cream, regular or light or
Salt and freshly ground black pepper to taste
3 pounds fresh young peas in the pod, shelled, steamed until just
tender, about 10 minutes, and chilled; or 3 cups thawed small frozen
peas, prepared in the same manner
1 bunch (6 to 8) green onions (scallions); or ½ small Vidalia or other
super sweet onions, very thinly sliced
Fresh lettuce leaves, chilled
1/2 cup whole sugar snap peas, simmered
in water to cover for 6 to 8 minutes, drained and chilled.
In a small bowl, combine ¼ cup of chopped mint, the mayonnaise, and
sour cream. Season well with salt and pepper. In a medium size bowl,
toss this dressing with the peas and green onions. Chill 3 hours.
Arrange the lettuce leaves in a medium size salad bowl (glass is nice).
Mound the salad on top. Garnish with the sugar snap peas and the mint
Variation: substitute chopped fresh parsley for the mint. Beat 1
tablespoon medium hot curry powder into the dressing. Combine with the
peas and chill several hours.