Enjoy an easy-to-prepare dish with your friends at an outdoor luncheon.
3/4 cup extra-virgin olive oil
6 tablespoons white-wine vinegar
1 1/2 teaspoons coarse salt
1 teaspoon fresh-ground pepper
9 ounces button mushrooms, sliced 1/4-inch thick
8 cups sugar snap peas (about 1 pound)
1 tablespoon chopped fresh thyme leaves
1. Marinate the mushrooms: Whisk the olive oil, vinegar, salt, and pepper together in a medium bowl. Add the mushrooms, toss to coat, and marinate covered for at least 45 minutes, or up to overnight, stirring occasionally.
2. Cook the snap peas: Fill a large bowl with ice water and set aside. Bring a large saucepan of water and 1 tablespoon of salt to a boil. Add the snap peas and cook for 2 minutes. Drain the peas into a colander and immediately submerge in the bowl of ice water. Let sit until chilled - about 2 minutes. Drain and transfer to a large bowl.
3. Assemble the salad: Drain the mushrooms and discard all but 1 tablespoon of the marinade. Toss the mushrooms, snap peas, reserved marinade, and thyme and serve immediately.
(based on individual servings)
Total Fat: 5 g
Saturated Fat: g
Cholesterol: 0 mg
Sodium: 225 mg
Carbohydrates: 12 g
Fiber: 2 g
Protein: 2 g
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