People love strawberries in salad, because it makes them think they're not actually eating something that's good for them; they're eating something delicious (which is also good for them). For the edible-pod peas in this dish, you can use either sugar snaps or snow peas. 1 tablespoon extra-virgin olive oil, 2 teaspoons raspberry vinegar, 1/4 teaspoon Dijon mustard, 1/4 pound (1 cup) sugar snap peas or snow peas, strings removed, 1 pound (4 cups) strawberries, thickly sliced, 1. In a glass jar with a screw-top lid, combine the oil, vinegar, and mustard. Shake thoroughly. 2. Steam the peas in a small amount of water until bright green but still crunchy, about 30 seconds. Remove them from the heat, drain, then quickly run cold water over them to stop the cooking. Drain again. 3. In a bowl, combine the peapods and sliced strawberries. Shake the dressing again and drizzle over the peapods and strawberries. Ser immediately or chill for no more than 1 hour. Book jacket.
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