If you put bacon in the title, chances are my husband (or son, or any man) will want to eat it. So it’s not surprising that Snap Peas with Bacon Mint Dressing, on page 91, Aloha Days Hula Nights, in the Salads – Savory section, was also high on the list this week.
After the bacon was cooked and the snap peas were boiled for 30 seconds, this was a mix’n’serve situation, which was great. The fresh green pods still had a great crunch, and the smoky bacon added its distinctive flavor and crunch to balance the tart vinegar and oil dressing. I enjoyed this dish very much, and I’ll add it to my rotation of quick creative side dishes. Give it a try!
Fresh green pods & mint with smoky bacon and tart vinegar & oil – delicious!
Snap Peas with Bacon Mint Dressing
- 1/2 cup water
- 1 pound fresh snap pea pods or 8 ounces snow peas, trimmed
- 2 teaspoons granulated sugar
- 2 tablespoons light olive oil
- 1/4 cup rice vinegar
- 3 tablespoons minced fresh mint
- 4 ounces bacon, cooked and crumbled
Fill a bowl with iced water. Bring 1/2 cup water to a boil over high heat in a medium saucepan. Add snap peas and cook about 30 seconds, just until tender and bright green. Drain, then plunge into cold water. Place in colander and set aside to drain.
In a small bowl, whisk together sugar, oil, and vinegar until well blended. Whisk in mint. Put snap peas in serving dish. Drizzle with dressing and sprinkle with crumbled bacon.
Serves 4 to 6.
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