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Tomato and Snow Pea Salad's picture
  Snow peas 1 Pound (Preferably Very Small Ones)
  Red wine vinegar 2 Tablespoon
  Garlic 3 Clove (15 gm), crushed
  Dijon mustard 1 Teaspoon
  Olive oil 6 Tablespoon
  Chopped fresh parsley 2 Tablespoon
  Chopped fresh basil 3 Tablespoon
  Ripe firm tomatoes 2 Pound, sliced
  Salt To Taste
  Pepper To Taste

String the snow peas, if necessary.
Blanch them in boiling salted water for 2 minutes, then pour them into a large colander and refresh under a cold tap.
Drain very well.
Dry the snow peas very thoroughly on clean dishtowels.
If the snow peas are large, cut them into slices, cutting on a slant.
Leave small ones whole.
Put the vinegar, garlic, mustard and seasoning into a mixing bowl and stir well until the salt dissolves.
Beat in the olive oil.
Stir in the parsley and basil.
Arrange the tomato slices and snow peas in attractive layers on a large serving dish, spooning the dressing over each layer.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1208 Calories from Fat 829

% Daily Value*

Total Fat 94 g144.5%

Saturated Fat 13 g64.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 485.3 mg20.2%

Total Carbohydrates 78 g26.1%

Dietary Fiber 24.9 g99.7%

Sugars 42.6 g

Protein 24 g48.8%

Vitamin A 347.8% Vitamin C 733.7%

Calcium 43.7% Iron 89.3%

*Based on a 2000 Calorie diet

Tomato And Snow Pea Salad Recipe