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Sugar Snap Peas with Sliced Pears, Gouda, and Pistachios

August 26, 2013 by Mary Anne Rittenhouse 2 Comments

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Sugar Snap Pea Salad_optMary Anne here. Pistachios are typically reserved for special occasions since they can be so pricey, but my supermarket had them on sale for $6.99/lb. Too cheap to resist – and since they’re my favorite of all the nutty brethren – I popped a bag in my basket and browsed the rest of the market for inspiration. Since sugar snaps are in season, I grabbed a stash and then rounded out the crew with ripe pear and a hunk of smokey Gouda. Lo and behold a labor-free salad was born. To make this an all-season all-star, simply swap out the snap peas for French green beans and this salad will shine straight through the holidays. The Holidays. Can you even believe it?

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Sugar Snap Peas with Sliced Pears, Gouda, and Pistachios
Serves 4

Note: I made a full container of the dressing but only needed to drizzle small amounts over the individual sugar snap salads, being careful to scoop some of the shallots with a small spoon. I used the reserve throughout the rest of the week for my usual dinner salad. Oh – one last thing. When I shelled my cache of pistachios the 1 lb. turned into 2 cups, dry measure – wohoo!

Ingredients:
¾ lb. fresh sugar snap peas, strings along the spine removed – $2.99
¼ lb. smoked Gouda, cut into julienne strips- $ 1.99
¼ cup pistachios, coarsely chopped – $6.99 (for the lb., so you’ll have 1 3/4 cups leftover. Store in the freezer in a sealed container.)
1 ripe Bosc pear, quartered, cored and sliced thin – $0.92
Shallot Vinaigrette, to taste

Shallot Vinaigrette:
1 medium shallot, minced – $0.24
1 Teaspoon dry mustard – stock
2 Teaspoons honey – stock
¼ cup cider vinegar – stock
¾ cup best-quality olive oil
Grand Total Assuming a Well-Stocked Pantry: $13.13
Total Per Serving: $3.28

Directions:
1. Blanch the snap peas in boiling water for 2 minutes until bright green but still very crispy. Immediately refresh in an ice water bath. Drain in a colander and pat dry. Set aside.

2. Prepare the dressing by combining the first 4 ingredients. Whisk in the olive oil until thoroughly incorporated. Correct seasoning with salt and pepper.

3. Divide the pear slices between 4 salad plates. Arrange the slices of fruit in a circle along the edges of the plates. Fill each circle with the snap peas. Top with the Gouda strips and garnish with the pistachios.

4. Drizzle each salad with a bit of the dressing and serve immediately.

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Filed Under: Gluten-free, Holidays, Recipe Index, Recipes Under $20, Salads, Side Dishes, Super Sundays, Vegetarian Tagged With: dinner, epicurious, fall, family, food, healthy, kid-friendly, Recipes Under $20, salad, Summer, vegetarian

About Mary Anne Rittenhouse

The mother in this mother-daughter duo, Mary Anne is a registered nurse who has also worked for over two decades as a professional caterer

Comments

  1. Amanda @ Once Upon a Recipe says

    August 27, 2013 at 3:12 pm

    So simple and pretty! I love pistachios too but rarely find them on sale around here. I once bought a whack of ’em for a batch of baklava and spent nearly $20! Oi.

    Reply
  2. Nutmeg Nanny says

    September 4, 2013 at 8:40 pm

    Oh this is lovely! Such delicious flavors brought into this dish 🙂

    Reply

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