Sugar-Snap Pea and Strawberry Salad

Yield: 4 servings

Source: Recipe Source, accessed 5/17/2004

2 Tbsp olive oil

2 tsp raspberry vinegar

¼ tsp Dijon mustard

¼ lb sugar-snap peas w/ pods strings removed

1 lb strawberries - sliced thick

Combine the oil, vinegar and mustard in a small bowl; whisk thoroughly and set aside.

Wash the strawberries under cold running water. Pat dry with paper towels and hull the berries by cutting off the stem end of the berry. Cut the strawberries into thick slices and place in a large serving bowl.

Steam the sugar-snap peapods for 1 minute or until bright green but still crunchy. Remove from the heat and drain. Quickly run cold water over the peas to stop the cooking process. Drain again. Add the peas to the berries.

Whisk the dressing again and drizzle over the salad. Serve immediately or chill for no more than 1 hour.