Sugar Snap Pea and Prosciutto Salad

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

Slideshow: More Salad Recipes
  • Servings: 4

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  • 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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