Peapod, Tomato and Cucumber Salad

Discussion in 'Recipes' started by cheftalk.com, Feb 17, 2010.

  1. cheftalk.com

    cheftalk.com

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    1/2 pound snap peas
    1 cucumber, peeled, slice
    2 tablespoons olive oil
    juice of one lemon
    salt and pepper to taste
    1 tomato, seeded, cubed
    1/2 cup crumbled Gorgonzola
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    1. Blanch snap peas in boiling water for 30 seconds and immediately drain under running cold water. When cool, place peas in a medium bowl and toss with cucumber. Add olive oil, lemon juice and salt and pepper to taste tossing until peas and cucumber are well coated.
    2. To serve, divide evenly among four plates. Top each salad with tomato and Gorgonzola.