Tuesday, June 8, 2010

Snap Pea and Feta Salad Dreaming

A pea in the pod is worth two in the mouth.   A pea in a pod topped with feta, red onion, and lemon is worth a trip to the store in a monsoon.

PDINPD weekend started off right.  We did the the traditional Friday night of hot dogs and mustard.  Obviously, when there is that much mustard present, pretzels are a must, and they graced our plates.  Why mustard doesn't always mean men are present, we may never know, but hope nonetheless.  However, one of the best things about Palm Dessert was that someone was always conscious about being "healthy" and offered redeeming food options like fruit, salads, or veggies; a little symphony to our tummies.  This year we choose a new salad of sorts that echoed a trilogy of favorite tastes: vegetables, cheese, and onions. 

Snap peas take a fast dip in boiling water to be joined with blanched onions, and feta.  Chilled and topped with a lemon vinaigrette that is teased with honey and, you may have guessed it, more mustard, the combination is crisp, creamy, tangy, but most importantly delicious.  The incredibly mild soaked onions delightfully dance with the fresh peas to twirl in the mouth.  The feta courtesies in and suddenly we have a new star competing for center of attention on the plate.  Move over hot dog, a cold snap is moving into town.   This dressing is great for any veggie, salad, or fish.  Summer is here, we believe we will be meeting this dressing again. 

Snap Pea and Feta Salad
adapted from the kitchen of Cooking Light May 2010

1/2 cup thinly sliced red onion
12 oz. trimmed sugar snap peas
1 Tablespoon fresh lemon juice
1 Tablespoon white champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon crumbled feta cheese

Place cup thinly vertically sliced red onion in a bowl of ice water for 10 minutes; drain and pat dry.

Cook snap peas in boiling water 2 minutes. Drain and plunge peas in ice water; drain and pat dry.

Whisk together 1 tablespoon fresh lemon juice, 1 teaspoon white wine vinegar, Dijon, honey, salt, and freshly ground black pepper in a medium bowl.

Add peas, onion, and cup crumbled feta cheese; toss well.

Yield: 4 Servings

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