Ingredients with Measurements:
- 1 pound snap peas, trimmed
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped red onion
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- Salt and pepper, to taste
Special equipment needed:
- Large bowl
- Whisk
Step-by-step instructions:
1. In a large pot of boiling salted water, blanch the snap peas for 1-2 minutes until bright green and tender-crisp. Drain and rinse with cold water to stop the cooking process.
2. In a large bowl, combine the blanched snap peas, crumbled feta cheese, chopped mint leaves, chopped parsley leaves, and chopped red onion.
3. In a separate bowl, whisk together the extra-virgin olive oil, fresh lemon juice, honey, salt, and pepper until well combined.
4. Pour the dressing over the snap pea mixture and toss to coat evenly.
5. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 2 minutes
Temperature:
- Room temperature or chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 16g
- Carbohydrates: 11g
- Protein: 6g
Substitutions for ingredients:
- Sugar can be used instead of honey
- Goat cheese or blue cheese can be used instead of feta cheese
- Chopped chives or basil can be used instead of mint leaves
Variations:
- Add sliced cherry tomatoes or diced cucumber for extra crunch
- Top with toasted pine nuts or almonds for added texture
- Use a balsamic vinaigrette instead of the lemon-honey dressing
Tips and tricks:
- Make sure to blanch the snap peas quickly to maintain their bright green color and crisp texture
- Use a good quality extra-virgin olive oil for the dressing
- Adjust the amount of honey and lemon juice to taste
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates
- Garnish with extra chopped herbs or crumbled cheese
Garnishes:
- Chopped herbs or crumbled cheese
Pairings:
- This salad pairs well with grilled chicken or fish
Suggested side dishes:
- Grilled vegetables or a crusty bread
Troubleshooting advice:
- If the snap peas are overcooked, they will become mushy and lose their bright green color.
Food safety advice:
- Make sure to rinse the snap peas thoroughly before blanching to remove any dirt or debris.
Food history:
- Snap peas are a type of pea that is eaten whole, including the pod. They are a popular vegetable in Asian cuisine and were first cultivated in the 17th century.
Flavor profiles:
- This salad has a fresh and bright flavor from the snap peas and lemon-honey dressing, with a salty and tangy note from the feta cheese.
Serving suggestions:
- Serve this salad as a light and refreshing side dish for a summer barbecue or picnic.
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