Salad Week, Day 1

I thought I would try making salads every night for dinner this week.  It was actually DRS' idea but my execution.  Here was night one.  It comes from a cookbook by Sara Foster.  She began her career as a chef for Martha Stewart's catering company before going on to open her own take-out business, Foster's Market, in Durham.  We love having lunch at Fosters, it is another place to check out if you are in the area.  The cookbook is called Causal Cooking.    

Shrimp Salad with Sugar Snap Peas

Add 8oz of snap peas to boiling water for about 15-30 seconds, until they are bright green and just tender.  Drain them under cold water and pat dry.

To make the vinaigrette, combine 1/4 cup cilantro, 2 mined scallions, 3 tablespoons white wine vinegar, 2 tablespoons honey, 1 tablespoon ground cumin, juice from one lime and one garlic clove in a food processor and puree until smooth.  Add 1/2 cup olive oil and season with salt and pepper.  Puree until mixed.

Put 1-2 lbs of cooked shrimp in a large bowl with the snap peas and 2 medium cucumbers that are peeled and thinly sliced.  Drizzle the salad with half of the dressing and toss to coat.  Add more dressing if desired.

Enjoy!