Sugar Snap Pea Salad


1/4 cup white balsamic vinegar
2 teaspoons dijon mustard
1/8 teaspoon salt
1/8 teaspoon black pepper
3/4 cup extra-virgin olive oil
2 teaspoons fresh oregano, chopped
1 1/2 pounds sugar snap peas, strings removed
2 cups grape tomatoes, halved
1-8 ounce package of bocconcini, drained
1 cup baby carrots, slivered
1/4 cup pitted kalamata olives, coarsely chopped
1/3 cup red onion, slivered


1. In a small bowl, whisk together vinegar, mustard, salt, and pepper.
2. Drizzle in olive oil, whisking constantly.
3. Stir in oregano. Cover and set aside.
4. Bring large pot of water to a boil over high heat.
5. Add snap peas and simmer 4 minutes, until crisp-tender.
6. Drain and rinse under cold water.
7. Place snap peas in a large bowl.
8. Add tomatoes, bocconcini, carrots, olives, and red onions, toss.

Serving Suggestions: