Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 Snap Pea, Tomato and Cucumber Salad 1/2 pound snap peas 1 cucumber, peeled, slice 2 tablespoons olive oil juice of one lemon salt and pepper to taste 1 tomato, seeded, cubed 1/2 cup crumbled Gorgonzola or your favorite Blanch snap peas in boiling water for 30 seconds and immediately drain under running cold water. When cool, place peas in a medium bowl and toss with cucumber. Add olive oil, lemon juice and salt and pepper to taste; tossing until peas and cucumber are well coated. To serve, divide evenly among four plates. Top each salad with tomato and Gorgonzola. Makes 4 servings. Quote Link to comment Share on other sites More sharing options...
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