Sugar Snap Pea and Strawberry Salad (TNT)

This is a really wonderful refreshing salad....it sounds like a strange combination, but it is delightful! The crunch of the sugar snap peas is wonderful!
hugs,
peg

Sugar-snap pea and strawberry salad

An easy way to use up strawberries (2 of those little green baskety
thingies). Light and summery too. From the Diane Mott Davidson series about
a caterer who solves murder mysteries. This one is from "The Main Corpse." I
read them for the recipes! If you don't have sugar snap peas, snow peas or
green beans work too.

1 tablespoon extra-virgin olive oil
2 teaspoons raspberry vinegar
1/4 teaspoon Dijon mustard
1/4 lb sugar snap peas, including pods,strings removed (about one cup)
1 lb ripe strawberries, thickly sliced (about 4 cups)

4 servings

15 minutes 15 mins prep
1. Combine olive oil, vinegar, and mustard in a small bowl; whisk to
combine.
2. Steam sugar snap peas for about 30 seconds or until bright green and
still crunchy Remove from heat and run under cold water to stop cooking.
3. Drain.
4. Toss sugar snap peas with strawberries and dressing (Dressing may have
settled, feel free to give it another whisk before adding to salad).
5. Serve immediately or chill for no more than an hour.
6. Recipe may be doubled, tripled, etc.
from
http://www.recipezaar.com