Using fresh orange juice as the acid in a vinaigrette is a refreshing change from the more predictable vinegar or lemon juice.


  • 1 to 1 1/4 pounds snow peas, trimmed
  • 1 orange, peeled and thinly sliced
  • Dressing:
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh orange juice
  • 1 tablespoon white wine vinegar
  • 1 heaping tablespoon chopped shallot
  • 1 tablespoon chopped fresh thyme
  • 1/4 tablespoon chopped grated orange zest
  • salt and freshly ground black pepper
  • 3 tablespoons chopped cashews or slivered almonds (optional)


1, In a saucepan or large skillet, combine the snow peas and water to cover. Bring to a boil over high heat and blanch for about 1 minute. Drain and rinse with cold water. Draing again and pat dry between paper or cloth towels. Transfer the snow peas to a serving bowl and add the orange slices. Toss gently to mix.

2. To make the dressing: In a small bowl, whisk together the olive oil, orange juice, vinegar, shallot, thyme, and zest. Season to taste with salt and pepper.

3. Sprinkle several tablespoons of dressing over the salad and toss to coat. Use only enough to moisten. Sprinkle with cashews or almonds, if desired, and serve.

Serves 6 to 8

Print this recipe

Submitted 6/14/05.
Source: the garden entertaining cookbook
Submitted By: Bobi Randazoni

Snow Pea-Orange Salad