¾ lb sugar snap peas, trimmed
¾ lb fresh green beans, trimmed
2 tsp fresh oregano, chopped1 shallot, peeled and minced
¼ cup white wine vinegar
⅔ cup vegetable oil
salt and pepper to taste
2 large plum tomatoes cut lengthwise, seeded and julienned
6 fresh water chestnuts, peeled and sliced
Blanch sugar snap peas and green beans in boiling salted water for four minutes.
Drain; keep warm.
Whisk together oregano, shallot, vinegar and oil.
Pour dressing over hot vegetables.
Add tomatoes and water chestnuts; toss.
Arrange on platter.
Holiday Herbs: 17 Easy and Delicious Holiday Recipes with Growing Instructions, 1991, Herb Bits, Norwalk, CT