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Tomato And Snow Pea Salad

Chef.at.Home's picture
Ingredients
  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
Directions

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
Cuisine: 
American
Course: 
Side Dish
Method: 
Beating
Restriction: 
Vegetarian
Ingredient: 
Pea

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