My favorite way to eat vegetables right now is to roast them with a little olive oil. But sometimes I just want a new way of eating them. I LOVE snap peas (especially roasted!), so when I came across this recipe in my family circle magazine, I ripped it out and saved it...for today!
Warning: Do not eat this while watching tv and sitting on your couch! The juice from the snap peas squirt all over!! :) This was yummy. The combo of mustard and vinegar is quite refreshing.
1/4 cup white balsamic vinegar (I was out of balsamic so I used rice wine vinegar)
2 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon black pepper
3/4 cup extra-virgin olive oil
2 teaspoons chopped fresh oregano (I used dried)
1 1/2 pounds sugar snap peas, strings removed
2 cups grape tomatoes, halved
8 ounces bocconcini (small mozzarella nuggets), drained (I used a little shredded mozzarella)
1 cup slivered baby carrots
1/2 cup pitted kalamata olives, coarsely chopped (I omitted)
1/3 cup cup slivered red onion (I sauteed mine first)
Directions
1. In a small bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in olive oil, whisking constantly. Stir in oregano. Cover and set aside.
2. Bring a large pot of lightly salted water to a boil over high heat. Add snap peas and simmer 4 minutes, until crisp-tender. Drain and rinse under cold water.
3. Place snap peas in a large bowl. Add tomatoes, bocconcini, carrots, olives and red onion. Toss with 1/3 cup of the dressing.
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