Ingredients
1/2 pound sugar snap peas, trimmed, strings removed
5 ounces (6 cups) mixed salad greens
5 scallions, thinly sliced diagonally
2 small zucchini, thinly sliced into ribbons with a vegetable peeler
1/3 cup fresh basil, large leaves torn
1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated fresh ginger
1/2 teaspoon honey
Coarse salt
1/4 teaspoon freshly ground pepper
Preparation
Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add sugar snap peas, and cook until crisp-tender, about 2 minutes. Drain, and transfer to ice-water bath. Drain again.
Toss peas, greens, scallions, zucchini, and basil in a large bowl. Whisk together vinegar, oil, lemon juice, ginger, honey, and 1/2 teaspoon salt in a small bowl. Drizzle dressing over salad, and sprinkle with 1/2 teaspoon salt and the pepper. Toss to coat, and serve immediately.
