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beet and sugar snap pea salad


this is an adaptation from epicurious. it is a nice change and can be serve with spring greens if desired. we like it just as it is.


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  1. Drain the beets well
  2. Blot with a paper towel
  3. Cook the peas in boiling water for 1 minute
  4. And immediately rinse well in cold water and drain
  5. Make the dressing with the next five ingredients and mix well
  6. It can be done with a whisk or in the food processor
  7. In a large bowl place the beets and peas and pour the dressing over the veggies
  8. Toss gently until all the veggies are covered well
  9. Cover and refrigerate at least 3 hours

Step 7

Total Time in Minute 21

Ingredients Count 7

cooking beet and sugar snap pea salad

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Frozen sugar snap peas

Dijon mustard

Cider vinegar

Olive oil

Dried dill


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