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
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.