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  • 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


  1. Frozen peas ~ follow package instructions
  2. 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.
  3. Combine water cress, mint, and oregano leaves with peas in a large salad bowl and season with salt and pepper
  4. Whisk together or shake: vinegar, mustard, sugar ,olive oil, shallots, S&P, allow to rest 15 minutes or more.
  5. 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.

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