Cucumber and Snap Pea Salad with Mint

Name: Cucumber and Snap Pea Salad with Mint
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 2 teaspoons white-wine vinegar; 1 tablespoon Dijon mustard; Coarse salt and ground pepper; 2 large cucumbers, peeled and thinly sliced; 1 pound snap peas, trimmed (strings removed if necessary) and sliced on the diagonal into 1/2-inch pieces; 1 small bunch mint leaves (about 3/4 cup), torn

The recipe for this refreshing and crunchy salad comes from Robert Estep of East Haddam, Connecticut.

Source: Everyday Food, May 2010

Servings

Ingredients

1 tablespoon extra-virgin olive oil
2 teaspoons white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 large cucumbers, peeled and thinly sliced
1 pound snap peas, trimmed (strings removed if necessary) and sliced on the diagonal into 1/2-inch pieces
1 small bunch mint leaves (about 3/4 cup), torn

Directions

1. In a large bowl, whisk together olive oil, vinegar, and mustard. Season with salt and pepper. Add cucumbers and snap peas, then toss to combine. Stir in mint just before serving.