Recipe by Bethany
"This dish incorporates a lot of what I love; crunchy sugar snap peas, assorted veggies, and a creamy dressing. A sweet and satisfying side dish!"
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1 (8 ounce) package
sugar snap peas
halved cherry tomatoes
red onion, chopped
grated Parmesan cheese
salt and pepper
People asked for the recipe when I served this. Loved the flavors and the textures. I sliced the snap peas diagonally instead of snapping them in half.The salad kept it's crunch for several days and was great served as leftovers.
Fantastic, would not change a thing! I might even use the salad dressing recipe in the fututre for a veggie dip...
This was SO GOOD! I loved all these flavors together! Next time I will use fresh ingredients just cause I usually have them on hand...but for a quick easy side....perfect! I did use some yellow tomatoes too! Thanks!
Better the next day. Added a bit more carrot because it was left from the shredding. Would make again.
I made the salad exactly as printed. Combination of veggies was wonderful and fresh, but felt that the mayo and cheese was a bit overpowering, almost as if I was "killing" the freshness of the veggies. Since I am not a big mayo lover, I will either reduce the dressing ingredients in the future, or use some other dressing as I believe this can be tweeked to ones personal preference.
* Percent Daily Values are based on a 2,000 calorie diet.
Sugar Snap Pea Salad II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 146
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