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Sugar Snap Pea Salad withnCrispy Prosciutto and Mint

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Ingredients

  • salt
  • 1 lb sugar snap peas,stem ends and strings removed
  • olive oil
  • 1 clve garlic,smashed
  • pinch of crushed red pepper
  • 1/4 lb prosciutto,sliced thin
  • and cut srosswise into 6 mm strips
  • a1/4 cup red wine vinegar
  • 2 cups arugula
  • 1/2 small red onion,jullenned
  • 1/4 cup Romano cheese,shaved
  • 8 to 10 fresh mint leaves,thinly sliced

Details

Servings 4

Preparation

Step 1

To blanch peas,bring a large pot of well-salted water to boil.Prepare a large bowl of well-salted ice water and
set it nearby.
Add peas to boiling water,let water retuen to boil,then cook for 2 more

min.Remove peas from boiling water and immediately piunge them into ice water
When peas are cold,drain and lay on pap-er towels to dry.
cut peas in half lengthwise,then set aside.
Coat a med.saute pan with olive oil,than add garlic and red pepper flakes.Set pan over med.heat and cook
for 2 to 3 min
Remove and discared garlick.add prosciutto and cokk for 3-4 min or until crispy. Add vinegar. Turn off heat.
In a large bowl, combine arugula, snap peas and onion along with prosciutto and any juices from pan. Toss well. Add Romano and mint, then taste and adjust salt if needed.
Approximate nutrition per serving: 230 calories, 12 g fat, 13 g protein, 11 g carbs, 3 g fibre.

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