- salad ingredients: assemble in a large bowl
- sugar snap peas 8 oz. ~ fresh or frozen, a cross between english and snow pea.
- snow peas 8 oz. ~ fresh or frozen, a flat pod with small bumps, no pre-cooking required.
- english peas 1 cup ~ frozen, traditionally referred to as shelling, english or garden peas a rarity fresh, unless you grow them on a vine.
- Cherry tomatoes, yellow or red ~ quartered or 4 kumquats.
- 1 bag watercress
- 1 small bunch mint
- 1 small bunch oregano leaves
- Chives optional
- 1 teaspoon coarse sea salt
- 1/2 teaspoon cracked pepper
- dressing ingredients: mix in a small bowl or glass jar
- 1/4 cup balsamic vinegar
- 2 teaspoons whole grain or dijon mustard
- 1 teaspoon sugar or agave nectar
- 2 Tablespoons minced shallot
- 2 Tablespoons minced chives
- 1/4 to 1/2 cup extra-virgin olive oil
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon cracked pepper
- Frozen peas ~ follow package instructions
- Fresh peas ~ pull the strings off pods like a zipper. See photo. Sugar snap peas are eaten pod and all. Blanch for 2 minutes, taste for crispness, cool in cold ice bath.
- Combine water cress, mint, and oregano leaves with peas in a large salad bowl and season with salt and pepper
- Whisk together or shake: vinegar, mustard, sugar ,olive oil, shallots, S&P, allow to rest 15 minutes or more.
- Drizzle dressing over salad, lightly toss, add tomatoes and snipped chives before serving. You may also snip salad into bite size pieces with scissors before serving.
Helpful hint: Dress your salad plates individually, if you anticipate leftovers. Salad and dressing can be stored separately for up to 3 days.
All recipes provided by: AlmostVeganCookingSchool.com