Sugar Snap Peas

Sugar Snap Pea & Rice Salad

6 ounce package long grain & wild rice mix
1/2 cup chopped broccoli
1/3 cup sliced red or green onions
1/4 cup Italian vinaigrette
1 tablespoon lemon juice
1/2 teaspoon lemon pepper
1 to 1 1/2 cups sugar snap peas
1/3 cup slivered almonds

Prepare rice according to package directions. Cool slightly. Steam broccoli until crunchy-tender. Toss with remaining ingredients and refrigerate 2 hours.

Serves 4.

Adapted from “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.

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