Fresh tomato wedges topped with sweet young peas make a colorful salad or vegetable side dish.
Serves : 4
Ingredients :
1 to 11/4 cups shelled green peas (about 11/4lbs. unshelled) or 1 package (10oz.) frozen peas, thawed
1/4 cup each thinly sliced celery and green onuons (including tops)
1/4 cup shredded carrot
1 tablespoon chopped parsley
1/4 cup salad oil
2 tablespoons white wine vinegar
1 tablespoon catsup
1 teaspoon sugar
1/4 teaspoon each garlic salt, dry basil, and pepper
4 medium size tomatoes or 12 to 18 cherry tomatoes
butter lettuce cups
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Method :
Boil fresh peas until tender to bite (5 to 10 minutes). Drain and plunge immediately into cold water; when cool, drain again.
In a small bowl, combine cooked (or thawed)peas, celery, onions, carrot, and parsley. In a measuring cup, stir together oil, vinegar, catsup, sugar, garlic salt, basil and pepper. Pour dressing over pea mixture and stir well. Cover and refrigerate for 4 to 6 hours.
Remove and discard cores of tomatoes; then cut each into 6 wedges. Arrange each cut tomato in a lettuce cup so wedges resemble petals of a flower. Spoon salad evenly over tomatoes. (or cut cherry tomatoes in half; spoon salad into lettuce cups and top with tomatoes.) Serve.
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