This recipe is from Giada De Laurentiis. No better way to get back into uploading our meals than to make one
together! As spring time rolls in, we are both looking to have some nice
healthy, fresh meals on the table.
Salad
1 pound sugar snap
peas, trimmed
1 large seedless cucumber
1 cup (about ½
pint) cherry or grape tomatoes, halved
¼ cup chopped fresh
dill
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Dressing
2 tablespoons fresh
lemon juice (from ½ large lemon)
2 tablespoons
extra-virgin olive oil
1 teaspoon lemon
zest
Kosher salt and
freshly ground black pepper
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Bring a large saucepan of salted water to a boil over high
heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes.
Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain
and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
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Dressing
In a small bowl, whisk together the lemon juice, olive oil
and lemon zest until smooth. Season with salt and pepper, to taste.
Pour the dressing over the salad and toss until coated. |
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Easily shared. :-) |
This was delicious and easy to make...thanks cutie for coming over to make it with me.
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