Monday, June 11, 2012

Snow Pea Salad

This past week when I was gone I had the privilege of eating good food without any thought put into it.  Dinners out, dinner in, breakfast and lunch, it was all provided.  One of the perks of being a guest in a very kind home. 

And it was great!  Everywhere we went, whether in the house or out and about, the food was GOOD.  This was how I always imagined my life would be -- great food and little effort.  I used to have it all planned out... you know, marry someone who loves to cook and then I would be in charge of the dishes.  Sounded great to me. 

But I can tell you that times have changed.  Yes, I loved having all this food just appear -- it is like magic.  No thought, no planning, just sit and eat.  How easy!

It only took a couple of days, however, before I missed my little kitchen.  Not neccessarily the food in it because I was truly enjoying all the food there, but I missed the time spent in my little kitchen. 

I missed chopping vegetables.

Crazy, I know.

So this week, back in my own home, I am setting out to try new dishes.  The days are long and summer is here, perfect for preparing light and simple fare.  The first thing I tried out was to go with the beans, rice, and chicken I had left over in the fridge: snow pea salad. 

Let me warn you, the dijon makes it a tad bit spicy, but not spicy spicy, just a little bit spicy.  Good spicy.  But go easy on the Dijon or else it will be spicy spicy.  And if you are looking for some fiber in your life, this is your dish.  Super simple and just the right bit of zest to go on a bright colored plate along side kebabs or whatever else you like to eat on warm summery nights.



Recipe adapted from EVERYDAY FOOD, June 2012

2 teaspoons Dijon mustard
2 tablespoons champagne vinegar
1/4 cup olive oil
1 pound snow peas
salt to taste

  1. Mix mustard, vinegar, and olive oil together.
  2. Shred snow peas.  I used the food processor with the blades out and the shredder side up on the slicer.
  3. Mix and put salt.  Serve cold.

COST: $2.70       Cost per Serving (4):$0.68


  1. I could make this right now, but I think I'll wait till tomorrow. Well, except for the champagne vinegar. How important do you think it is that its champagne vinegar? What would be a good substitute?

    1. White vinegar would totally work as well. I have used it many times to season other veggies. Have at it! :)

  2. sounds very delicious, I love snow peas...


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