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Sugar Snap Pea and Prosciutto Salad

  • Servings: 4

Fresh snap peas and prosciutto make for a delicious and light weekday dinner.

Slideshow: More Salad Recipes

KEY: Spring, Summer, Fast - Column, Easter, Mother's Day, Salads, Side Dishes, Basic/Easy, Fast, Staff Favorites, Dinner, Lunch

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Ingredients

  • 3/4 pound sugar snap peas
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • 1 1/2 tablespoons fresh lemon juice
  • 3 tablespoons finely chopped mint
  • 3 ounces thinly sliced prosciutto, cut into thin strips
  • Salt and freshly ground pepper

How to make this recipe

  1. Blanch the sugar snaps in a medium saucepan of boiling salted water until crisp-tender, about 1 minute. Drain and plunge into an ice bath. Pat the sugar snaps dry.
  2. In a medium bowl, whisk the olive oil, lemon zest, lemon juice and mint. Add the sugar snaps and prosciutto, season with salt and pepper and toss. Arrange the salad on a platter and serve.
Contributed By Photo © James Baigrie Published May 2001

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489196 recipes/sugar-snap-pea-and-prosciutto-salad 2013-12-06 Joanne Weir spring|summer|fast-column|easter|mothers-day|salads|side-dishes|4|basic-easy|fast|staff-favorite|weeknight-dinner|lunch may-2001,joanne weir,sugar snap peas,prosciutto salad,snap pea salad,fast salad recipes,sugar-snap-pea-and-prosciutto-salad 489196
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