Snap Pea and Marinated Mushroom Salad

From Country Living Enjoy an easy-to-prepare dish with your friends at an outdoor luncheon. Crisp snap peas add a touch of sweetness to this spring salad.

Snap Pea and Marinated Mushroom Salad

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup(s) extra-virgin olive oil

  • 6

    tablespoon(s) white-wine vinegar

  • teaspoon(s) coarse salt

  • 1

    teaspoon(s) fresh-ground pepper

  • 9

    ounce(s) button mushrooms, sliced ¼-inch thick

  • 8

    cup(s) (about 1 pound) sugar snap peas

  • 1

    tablespoon(s) chopped fresh thyme leaves


1.Marinate the mushrooms: Whisk the olive oil, vinegar, salt, and pepper together in a medium bowl. Add the mushrooms, toss to coat, and marinate covered for at least 45 minutes, or up to overnight, stirring occasionally. 2.Cook the snap peas: Fill a large bowl with ice water and set aside. Bring a large saucepan of water and 1 tablespoon of salt to a boil. Add the snap peas and cook for 2 minutes. Drain the peas into a colander and immediately submerge in the bowl of ice water. Let sit until chilled, about 2 minutes. Drain and transfer to a large bowl. 3.Assemble the salad: Drain the mushrooms and discard all but 1 tablespoon of the marinade. Toss the mushrooms, snap peas, reserved marinade, and thyme and serve immediately. Nutritional Information (per serving) Calories 91 Total Fat 5g Saturated Fat -- Cholesterol 0 Sodium 225mg Total Carbohydrate 12g Dietary Fiber 2g Sugars -- Protein 2g


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