Sugar Snap and Bocconcini Salad
This salad is fantastic on a barbecue menu. You can substitute snow peas or shelled peas for the sugar snaps. Snow peas cook for 2 minutes to get to the tender-crisp stage and shelled peas cook for 5 minutes.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 212 |
| pro | 10 g |
| total fat | 12 g |
| sat. fat | 4 g |
| carb | 17 g |
| fibre | 7 g |
| chol | 20 mg |
| sodium | 451 mg |
| % RDI: | - |
| calcium | 17% |
| iron | 19% |
| vit A | 15% |
| vit C | 60% |
| folate | 29% |
-
6 cups (1.5 L) sugar snap peas (1-1/4 lb/625 g), trimmed
1 cup (250 mL) cubed bocconcini or mozzarella cheese
Dressing:
1 cup (250 mL) torn fresh basil leaves
1/2 cup (125 mL) chopped pitted black olives
1/3 cup (75 mL) finely chopped drained oil-packed sun-dried tomatoes
2 tbsp (25 mL) extra-virgin olive oil
2 tbsp (25 mL) wine vinegar
1 large clove garlic, minced
Pinch each salt and pepper
Preparation:
In pot of boiling salted water, cover and cook peas until tender-crisp, about 3 minutes. Drain and transfer to bowl of ice water; stir until cold. Drain and pat dry. Cut diagonally in half; set aside.
Dressing: In bowl, whisk together basil, olives, tomatoes, oil, vinegar, garlic, salt and pepper. (Make-ahead: Refrigerate peas and dressing in separate airtight containers for up to 24 hours.) Add peas and cheese; toss to coat.
Additional Information
Source
Canadian Living Magazine: June 2004
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