October 29, 2017
Fresh Tomatoes, Dinner, Side Dishes,
Fruit, Tomato, Vegetables, Onions, Peas , Southern, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, Heart Healthy, Low Calorie, Low Carbohydrate, No Eggs, Vegetarian, Spicy more
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"This is great served with grilled meats or seafood. Or as a no meat meal, add extra chopped cashews and serve over hot rice for a one bowl meal."
To prepare the vinaigrette, whisk the first 8 ingredients together in a bowl.
To prepare the sugar snap peas, heat a grill pan over high heat.
Combine the snap peas, 1 1/2 tablespoons olive oil, and 1/4 teaspoon black pepper in a pbowl; toss. Add the peas to the grill pan and grill 2 minutes. Turn the peas; grill 1 minute more or until the outsides begin to blister.
Transfer the peas to a large bowl. Add the tomatoes, red onion, serrano, basil, and vinaigrette to the bowl; toss to coat well. Sprinkle with the cashews.
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