Grape tomato and sugar snap salad
This snappy, brightly colored and delicious salad brings a world of flavor and nutrition to your plate.
Did I mention I’m in love with sugar snaps? There’s just something so satisfying about biting into those crispy little juicy pods that burst into sweet juiciness in your mouth. If I’m exaggerating a bit, don’t blame me – love does that. But if you’re going to fall in love with a food, this is the one.
Sugar snaps have three grams of fiber and three grams of protein per serving, and the full daily dose of vitamin C. They’re a great munch when you’re curled up on the coach with a good book or movie, or even while you work at the office and need that little something to get you to the end of the day.
Add some juicy grape tomatoes, tangy red onion and sweet crunchy peppers and this salad has everything you need, from vitamin A to C. The dressing yields enough for several salads, and will stay fresh in the fridge for several weeks. It works great as tofu, fish or chicken marinade, as well.
- 2 pints grape tomatoes, halved
- 1 pound sugar snap peas, halved
- 1 orange bell pepper, cut into chunks
- 1/2 small red onion, thinly sliced
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup seasoned rice vinegar
- 1/4 cup honey
- 1/4 cup water
- Sprig of thyme and rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
Combine all salad veggies in a medium-sized bowl.
Whisk together dressing ingredients in small bowl or shake well in a cruet.
Drizzle sparingly over salad and toss to coat.
This salad is wonderful immediately, but the flavors are absorbed over time and it gets even tastier on day two!