1 pound frozen petite peas, thawed
1/2 pound of sugar snap peas, steamed for 2 minutes, then cooled
2 tablespoons red onion, chive or scallion, chopped
¾ cup canola oil
¼ cup rice vinegar (or white vinegar)
1 teaspoon sugar
½ cup mint, chopped
½ cup flat leafed parsley, chopped
Kosher salt and ground pepper
Edible flower petals for garnish: pansy, bachelor buttons, dianthus, etc.
Optional: Add ½ pound sugar snap peas that have been steamed for 30 seconds then cooled in cold water.
- Place the thawed peas, sugar snap peas, and red onion in a medium bowl.
- In a blender, combine the oil, vinegar, and sugar with the chopped herbs and pulse until the ingredients are pureed.
- Dress the salad with enough dressing to lightly coat the peas. Season with salt and pepper to taste. Save remaining dressing for another salad.
* Keep remaining dressing for another salad or to serve with vegetables, salad, fish, lamb, or chicken.