This bright, crisp salad, can be a light side dish, or just a really good way to get kids to eat their vegetables. Recipe from Grandparents.com
Sugar Snap Peas with Pecans
For the salad:
- 1/2 cup pecan halves
- 2 tablespoons olive oil
- 1 pound sugar snap peas, ends snapped and strings removed, thinly sliced on the bias
For the vinaigrette:
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 clove garlic, minced
- Leaves from 1 sprig of fresh herb, cilantro, parsley or basil, minced
- Freshly ground black pepper
- Preheat the oven to 325 degrees F. In a small bowl, drizzle the pecans with the olive oil and salt and toss to coat well. Scatter the pecans in a single layer on a baking sheet and bake for 15 minutes, or until golden brown and fragrant. Cool and reserve.
- Bring a large pot of water to a boil over medium heat. Just before you’re ready to serve, add the peas and cook for just 1 minute. With a slotted spoon, transfer the peas to a big bowl of ice water to stop the cooking and hold their color. Drain and place in a serving bowl.
- For the vinaigrette, whisk together the olive oil, vinegar, garlic, and basil in a small bowl. Season with salt and pepper. Pour the vinaigrette over the peas and toss to coat. Sprinkle the toasted pecans over the top.