Thursday, May 20, 2010

Snap Pea and Carrot Salad with Ginger-Cucumber Dressing

The other night with our burgers, we ate this incredibly refreshing salad.  You might think all salads are refreshing, but this one really takes it to another level.  Not only are the veggies in the salad crisp and rejuvenating, but the dressing itself will wake up your taste buds in the best kind of way. 

Sugar snap peas and carrots are magical vegetables, in my opinion.  They are sweet and crunchy and juicy.  They also happen to smell and taste delicious.  Toss them with some lettuce and a cucumber-ginger dressing, and you have a bordering on transcendental salad.  This is seriously good salad, folks.  Seriously. 

Cucumber and ginger go together so well - one is mild and the other is hot, but together they are a powerful duo.  This is the kind of salad I imagine you'd be served at a fancy spa in the desert somewhere.  Or you could just make it at home, like I did.  I'm thinking the latter is a lot less expensive.

Snap Pea and Carrot Salad with Ginger-Cucumber Dressing
adapted from Simple Fresh Southern
serves 3


1 large handful sugar snap peas, stems trimmed, thinly sliced
2 medium carrots, peeled and coarsely shredded on a box grater
1 small head romaine, sliced into 1/4 inch thick ribbons
salt to taste
1 tablespoon grated fresh ginger
1/2 English hothouse cucumber, peeled, seeded, cut into chunks
1 1/2 tablespoons vegetable oil
1 tablespoon white balsamic vinegar


1.  Toss snap peas, carrots, and lettuce with a pinch of salt in a large bowl to combine.  Set aside.

2.  Put the ginger, cucumber, oil, and vinegar in a food processor with another pinch of salt.  Process until the dressing is smooth and thoroughly combined.

3.  Pour the dressing over the salad and toss until evenly coated.  Season to taste with salt, and serve.


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