Snap Pea and Marinated Mushroom Salad

By Caryl

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.

Ingredients

• 3/4 cup(s) extra-virgin olive oil
• 6 tablespoon(s) white-wine vinegar
• 1 1/2 teaspoon(s) coarse salt
• 1 teaspoon(s) fresh-ground pepper
• 9 ounce(s) button mushrooms, sliced 1/4-inch thick
• 8 cup(s) (about 1 pound) sugar snap peas
• 1 tablespoon(s) chopped fresh thyme leaves

Details

Servings 12
Preparation time 60mins
Cooking time 60mins
Adapted from delish.com

Preparation

Step 1

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