Snap Peas are crunchy and delicious. Although the peas are inside, you can eat the pea pod as well.
I think their name comes from the way you prepare them. It doesn’t take much. You snap the stem off and pull the thread like fiber that runs down the side of the pea pod to prepare them. I also cut them into four pieces or so to make their size more like a bite size and match the rest of the salad.
I put them in my potluck salad and they added a perfect crunchy texture.
Here’s what is in the salad:
- Celery
- Carrots
- Broccoli
- Cauliflower
- Blueberries
- Yellow peppers
- Cucumbers
- Olives
- Snap peas
Dressing: Olive oil, cider vinegar, and lemon juice. I don’t usually measure carefully, but put enough into the bowl to coat the vegetables without drowning them!
Salt and pepper to taste. I think having it sit in the refrigerator for a few hours made it absorb more of the dressing. The beauty of this potluck salad is that you don’t have to worry about refrigerating it and things going bad. It makes a great salad to put out on the table for the afternoon buffet at a potluck.
Gotta admit I love, love, love this salad! And I think I know why: it has all the taste sensations! Bitter – salty – savory – sweet – sour… Plus zesty, zippy, crunchy, and the blueberries even added a little bit of creamy.
Next time I will consider adding some protein with maybe tuna, walnuts or quinoa.