This week marked the end of our snow pea season (well, the early one… I always put in a late crop in the fall). I love snow peas. I love the way the vines creep upward, even unsupported, and the little tendrils the vines send out looking for something to climb. It reminds me of putting a cautious foot out while walking down the hallway in the dark… now that my son is of matchbox car age, no one is safe.
Last weekend we had our first dinner party post-baby. I was feeling cramped up and needed adult contact, so we had a few couples over for grilled steaks, drinks, and conversation. Even with juggling bedtime routines for two kiddos, we still managed to have a wonderful night, and the salad recipe that follows was one of the hits of the evening.
And so, if you’re lucky enough to still be in snow pea heaven in your garden (or if you’ve bought some from the grocery store or farmer’s market), here’s a quick summer recipe for you:
Snow Pea and Ginger Sesame Dressing Salad (dressing adapted from AllRecipes)
For the salad:
8 c mixed greens
1 carrot, shredded
2 cups snow peas, cut on the bias every two inches
2 green onions (greens only), chopped
1/2 cup sliced almonds
For the dressing:
1/4 cup olive oil
2 tablespoons toasted sesame oil
3 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon water
1 tablespoon honey
2 1/2 tsp minced fresh ginger
1 clove of minced fresh garlic
- Combine salad ingredients in a large bowl and set aside.
- Combine dressing ingredients in a pint glass jar (mason works well) or microwave-safe plastic container– either should have a lid available. Microwave the dressing uncovered for one minute to incorporate the honey. Cover container and shake dressing vigorously.
- Toss salad with dressing, or offer on the side.
Salad is all that sounds good to me on busy, hot days… hope you enjoy it!