Snap Pea Salad


  • ¼ c White Balsamic Vinegar              
  • 2 t Dijon Mustard                               
  • 1/8  t Salt                                            
  • 1/8 t Black pepper                               
  • ¾ c extra-virgin Olive Oil                   
  • 2 t Fresh Oregano-chopped   

  • 1 ½ lbs Sugar Snap Peas, strings removed
  • 1 c Carrots, sliced into bite-size pieces             
  •  2 c Grape Tomatoes, halved 
  • 8 oz Bocconcini (small mozzarella nuggets)
  • ½ c Kalamata Olives, pitted and chopped coarsely
  • 1/3 c Red Onions, sliced into bite size pieces

1.                  In a small bowl whisk together vinegar, mustard, salt, and pepper.  Drizzle in olive oil, whisking constantly.  Stir in oregano.  Cover and set aside.

2.                  Bring a large pot of lightly salted water to a boil over high heat.  Add snap peas and simmer for 4 minutes, until crisp-tender.  Drain and rinse under cold water.

3.                  Place snap peas in a large bowl.  Add tomatoes, Bocconcini, carrots, olives, and red onion.  Toss with 1/3 c of the dressing.  Serve additional dressing on the side.

 Witte’s Vegetable Market, LLC