Roasted Pepper and Snow Pea Salad

Name: Roasted Pepper and Snow Pea Salad
Total time: 10 min
Yield: 4 servings
Ingredients: 3/4 pound snow peas; Salt to taste; 2 red sweet peppers, about 3/4 pound, roasted, skinned, cored and cut into thin strips, about 1 cup; 1 small red onion, peeled, halved and cut into thin slices; 1 tablespoon Dijon-style mustard; 2 tablespoons red-wine vinegar; 1/2 teaspoon ground cumin; Salt and freshly ground pepper; 1/4 cup olive oil; 1/4 cup finely chopped parsley

By Pierre Franey

Total Time: 10 minutes
Rating: 4(8)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

¾pound snow peas
Salt to taste
2red sweet peppers, about ¾ pound, roasted, skinned, cored and cut into thin strips, about 1 cup
1small red onion, peeled, halved and cut into thin slices
1tablespoon Dijon-style mustard
2tablespoons red-wine vinegar
½teaspoon ground cumin
Salt and freshly ground pepper
¼cup olive oil
¼cup finely chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Cook snow peas in boiling salted water to cover for 2 minutes. Drain. Run cold water briefly over snow peas and drain again. Put snow peas, pepper strips and onion in a salad bowl.
Step 2
Put mustard, vinegar and cumin in a small bowl and add salt and pepper. Beat vigorously with a whisk while adding oil. Stir in the parsley and pour dressing over vegetables. Toss and serve.