Friday, July 8, 2011

Recipe: Cucumber and Snap Pea Salad

In a large bowl, whisk together 1 tbsp olive oil, 2 tsp white wine vinegar, and 1 tbsp dijon mustard. Season with salt and pepper, Add two cucumbers or so, peeled and thinly sliced, and a cup or two of sliced snap peas, ends trimmed and strings removed. Toss to combine. Stir in a small bunch of torn mint leaves, about 3/4 cup, just before serving.

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