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Shrimp and Snap-Pea Salad with Ginger Dressing

As the weather warms, you'll want to eat lighter and more fresh produce -- this salad is perfect for a spring dinner.

Source: Everyday Food, May 2008
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To trim snap peas, cut off stem end with a knife. Or, if the string is especially tough, snap off stem end with fingers, and pull string down the pod.

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  • mimthornton
    18 JUL, 2012
    I was diappointed in this recipe. The salad had wonderful ingredients though it was bland. I thought the dressing would perk it up but the dressing was not very good. As someone else said, a cup of water is way too much. I added 3/4 c and that was way too much. It was watery and not very tasty. The dressing needs somthing to perk it up.
    Reply
    • charosegmailc
      13 APR, 2016
      I also fell for the full cup of water trick. I think 1/4 water would be more than enough. To salvage, I added another recipe's worth of carrot, ginger, and scallion. Still too watery. So i added a tablespoon sesame oil, 2 tablespoons peanut butter, 2 tablespoons rice wine vinegar, a tablespoon chili-garlic sauce, and a teaspoon of sugar. Vastly improved
  • MS11883294
    19 SEP, 2010
    The salad is beautiful but the dressing turned out awful. Very watery. Was it really suppose to be a whole cup of water?
    Reply
  • Amyred
    21 MAY, 2008
    MMMMMMMMMMmmeeooowww. This is SOOO good. Took a bit longer than I thought, but I also had to put dishes in the dishwasher. I LOVE sugar snap peas, just never thought to put them with SHRIMP. I've emailed the recipe to a number of folks, too. Enjoy this one with some additional veggies and/or a simple dessert.
    Reply

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