recipe exchange
resources
Asparagus and Snap Pea Salad
Serves 6-8
Dressing
1 tsp. sweet-hot mustard
2 Tbs. fresh lemon juice
1 Tbs. white wine vinegar
1⁄4 tsp. fresh tarragon leaves, minced
1⁄2 tsp. salt
11⁄2 lbs. asparagus, trimmed, peeled, cooked just until tender
1⁄2 lb. sugar snap peas, trimmed and cooked until tender
2 cups frozen peas, thawed and drained
4 cups watercress leaves
In a small bowl whisk dressing ingredients until well combined.
Cut asparagus on the diagonal into 2-inch lengths. Cut snap peas on the diagonal in half. In a large bowl combine asparagus, snap peas and peas with dressing. Toss in the watercress. Salt and pepper to taste.
(Louise Fiszer)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
Dressing
1 tsp. sweet-hot mustard
2 Tbs. fresh lemon juice
1 Tbs. white wine vinegar
1⁄4 tsp. fresh tarragon leaves, minced
1⁄2 tsp. salt
11⁄2 lbs. asparagus, trimmed, peeled, cooked just until tender
1⁄2 lb. sugar snap peas, trimmed and cooked until tender
2 cups frozen peas, thawed and drained
4 cups watercress leaves
In a small bowl whisk dressing ingredients until well combined.
Cut asparagus on the diagonal into 2-inch lengths. Cut snap peas on the diagonal in half. In a large bowl combine asparagus, snap peas and peas with dressing. Toss in the watercress. Salt and pepper to taste.
(Louise Fiszer)
Comments
Be the first to comment!
Leave a Comment
In order to post a comment, you must first log in.
Are you looking for user registration? Or have you forgotten your password?
All