October 28, 2010

Sugar Snap Pea and Cherry Tomato Salad

This is a quick and tasty little side dish I came up with to serve alongside the stuffed chicken breast recipe I posted last evening.  We were both pretty happy with it - much happier than we were with the chicken, in fact.

Sugar Snap Pea and Cherry Tomato Salad

1     pint cherry tomatoes, quartered
1     tablespoon fresh basil, chopped
1     tablespoon fresh chives, chopped
1     tablespoon plus 1 teaspoon extra-virgin olive oil
       salt and pepper to taste
1     package frozen sugar snap peas

Add quartered cherry tomatoes and herbs to a medium bowl.  Drizzle with 1 tablespoon olive oil, then season to taste with salt and pepper.  Toss to mix, then set aside.

Add 1 teaspoon of olive oil to a medium skillet and heat at medium-high.  Add the snap peas and stir fry until they are just starting to turn tender (about 4 minutes).  Add the snap peas to the bowl with the tomato mixture.  Toss to mix, then serve.

One can use frozen sugar snap peas or snow peas in place of the fresh sugar snap peas called for in this recipe. Simply prepare the snap or snow peas as according to the package direction and toss with the tomato and herb mixture. Or, one can use fresh snow peas in place of the fresh sugar snap peas; simply reduce the stir-frying time to about 2 minutes.

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