Peapod, Tomato and Cucumber Salad
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1/2 pound snap peas
1 cucumber, peeled, slice
2 tablespoons olive oil
juice of one lemon
salt and pepper to taste
1 tomato, seeded, cubed
1/2 cup crumbled Gorgonzola
- Blanch snap peas in boiling water for 30 seconds and immediately drain under running cold water. When cool, place peas in a medium bowl and toss with cucumber. Add olive oil, lemon juice and salt and pepper to taste tossing until peas and cucumber are well coated.
- To serve, divide evenly among four plates. Top each salad with tomato and Gorgonzola.
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