Basil, Snap Pea And Rice Salad With Creamy Yogurt Dressing

• 1 1/4 pounds sugar snap peas, strung
• 2 1/2 teaspoons olive oil
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• 3 cups cooked white rice
• 1/2 cup thinly sliced fresh basil
• 2 teaspoons fresh lime juice
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• 6 medium cucumbers, peeled, halved lengthwise, seeded and cut across into 1/4-inch slices
• 2 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 6 tablespoons coarsely chopped fresh mint
• 10 cups salad greens
• 2 cups torn basil
• 1 cup plain lowfat yogurt
• 1 tablespoon milk
• 4 teaspoons olive oil
• 1 small clove garlic, peeled and minced
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground pepper to taste
• 2 scallions, minced

1. Blanch sugar snaps in boiling salted water until crisp-tender, about 4 minutes.
2. Drain, refresh under cold running water, drain and pat dry.
3. Place in a bowl and toss with the olive oil, the salt and pepper.
4. Place the rice in a bowl and toss in the basil, lime juice, 1 teaspoon of salt and pepper.
5. Place the cucumbers in a bowl and toss with the lemon juice, salt and mint.
6. Place the salad greens in a large bowl and toss with the basil.
7. Whisk together the yogurt, milk, olive oil, garlic, salt and pepper to taste.
8. Stir in the scallions and place in a small bowl.
9. Pass the dishes separately, letting guests build their own salads.

sugar snap peas, olive oil, kosher salt, freshly ground pepper, white rice, fresh basil, lime juice, kosher salt, freshly ground pepper, cucumbers, lemon juice, kosher salt, fresh mint, salad greens, torn basil, yogurt, milk, olive oil, clove garlic, kosher salt, freshly ground pepper, scallions

Taken from cooking.nytimes.com/recipes/8351 (may not work)