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Tomato and Snow Pea Salad Recipe
|Snow peas||1 Pound (Preferably Very Small Ones)|
|Red wine vinegar||2 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Dijon mustard||1 Teaspoon|
|Olive oil||6 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Chopped fresh basil||3 Tablespoon|
|Ripe firm tomatoes||2 Pound, sliced|
Serving size: Complete recipe
Calories 1208 Calories from Fat 829
% Daily Value*
Total Fat 94 g144.5%
Saturated Fat 13 g64.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 485.3 mg20.2%
Total Carbohydrates 78 g26.1%
Dietary Fiber 24.9 g99.7%
Sugars 42.6 g
Protein 24 g48.8%
Vitamin A 347.8% Vitamin C 733.7%
Calcium 43.7% Iron 89.3%
*Based on a 2000 Calorie diet
Blanch them in boiling salted water for 2 minutes, then pour them into a large colander and refresh under a cold tap.
Drain very well.
Dry the snow peas very thoroughly on clean dishtowels.
If the snow peas are large, cut them into slices, cutting on a slant.
Leave small ones whole.
Put the vinegar, garlic, mustard and seasoning into a mixing bowl and stir well until the salt dissolves.
Beat in the olive oil.
Stir in the parsley and basil.
Arrange the tomato slices and snow peas in attractive layers on a large serving dish, spooning the dressing over each layer.