Anyway, this recipe is not in the Lemonade cookbook, but they make a version with cojita cheese (not easy to find in Indy) and I was pretty sure I could make a satisfactory version with the lemon vinaigrette I made for the Israeli Couscous with Exotic Mushrooms and Lemon TruffleVinaigrette. The truffle oil is not necessary here, so if you don't have that bottle of liquid gold you're fine. This is another very bright tasting dish. We had a thaw the other day and finally cleared off the grill to make burgers. We had oven salt and pepper fries and this yummy dish instead of a salad. Good trade. It's kept nicely for 3 days in the refrigerator. You could easily double it for a party or picnic (might need to warm up a bit for real first).
Snow Pea "Spaghetti", Corn, and Creamy Lemon Dressing
2 C snow pea pods, sliced lengthwise into thin "spaghetti-like" strips
1 C frozen sweet corn, thawed (summer sweet corn, cooked and cut from the cob will be awesome too)
1/4 C lemon truffle vinaigrette
1/4 C plain Greek yogurt (nonfat was fine)
1/4 C feta cheese, crumbled
Kosher salt, freshly ground pepper to taste
Slice the snow pea pods into spaghetti-like strips (use a nice sharp knife and cut into the thinnest strips you can). Thaw the sweet corn (or if it's in-season, cook your sweet corn however you like and cut it off the cob (2 ears). Make the lemon vinaigrette. Stir the yogurt into the vinaigrette until well blended. Toss the snow pea strips, corn, dressing and cheese together. Taste for seasoning.
|slicing snow pea pods|
|nice blurry picture of the vinaigrette and yogurt|
|ready to toss|
|feta tossed in|