Beet and Sugar Snap Pea Salad

"This is an adaptation from Epicurious. It is a nice change and can be serve with spring greens if desired. We like it just as it is."
 
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Ready In:
21mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Drain the beets well, blot with a paper towel.
  • Cook the peas in boiling water for 1 minute, and immediately rinse well in cold water and drain.
  • Make the dressing with the next five ingredients and mix well.
  • It can be done with a whisk or in the food processor.
  • In a large bowl place the beets and peas and pour the dressing over the veggies.
  • Toss gently until all the veggies are covered well.
  • Cover and refrigerate at least 3 hours.

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Reviews

  1. Excellent recipe. I used fresh beets that I had roasted. Also used fresh sugar snaps that I cooked to crisp-tender and then refreshed. Served on a bed of garden lettuce. Can't get much better than that! This is a great springtime salad using fresh ingredients. Terrific dressing! Thanks for the recipe, Carole.
     
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