Sugar Snap Pea and Almond Salad with Mint and Orange
- 2 teaspoons salt
- 1 pound sugar snap peas or snow peas, trimmed
- Freshly milled white or black pepper
- 5 tablespoons slivered almonds, lightly toasted
- 2- 1/2 tablespoons extra virgin olive oil
- 5 tablespoons freshly squeezed orange juice, preferably from a blood orange
- 6 to 8 fresh mint or basil leaves, torn into small pieces
- Bring a saucepan filled with water to a boil.
- Add the salt first, then the peas, and boil, uncovered, for 1- 1/2 minutes.
- Drain, immediately plunge them into cold water to stop further cooking, and drain again.
- Place the peas in a salad bowl and add pepper to taste, almonds, olive oil, orange juice, and mint or basil.
- Toss well and serve.
- This salad will stay crisp for several hours at room temperature.
salt, sugar, white, slivered almonds, extra virgin olive oil, freshly squeezed orange juice, mint
Taken from www.cookstr.com/recipes/sugar-snap-pea-and-almond-salad-with-mint-and-orange (may not work)