Recipes and Links

Thai Sugar Snap Pea Salad

Yield: 4 Servings


1 lb sugar snap peas, tipped and strings removed

2-4 Tbsp Flying Olive Lemongrass Mint Balsamic Vinegar, divided

2 Tbsp Flying Olive Basil Extra Virgin Olive Oil

1/4-1/2 tsp Flying Olive Cayenne Red Chili Extra Virgin Olive Oil (opt)

4 green onions, white part sliced thin

Salt and freshly ground black pepper to taste

2 Tbsp toasted sesame seeds


Prepare an ice water bath.  Cook peas for 2-3 minutes in boiling water, drain in a colander and quickly chill in the ice water bath.

Mix 2 Tbsp Flying Olive Lemongrass Mint Balsamic Vinegar, Flying Olive Basil EVOO, and Flying Olive Cayenne Red Chili EVOO.  Shake or whisk well.  Taste.  Add more Lemongrass Mint Balsamic if you like a more minty flavor.  Add salt and pepper to taste.

Add the dressing to the peas and toss.  Refrigerate for about an hour.  Right before serving, toss again and add the toasted sesame seeds.  Serve.

Submitted by Barb L.