Cucumber and Snap Pea Salad

Kathleen Riemer



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1 cup plain greek yogurt
1/4 cup white wine vinegar
1 teaspoon caraway seed
kosher salt and black pepper
1 english cucumber, sliced
3/4 pound sugar snap peas, trimmed and halved

Directions Step-By-Step

1.Whisk together the yogurt, vinegar, caraway seed, 1 ½ teaspoons salt, and ½ teaspoon pepper. Fold in the cucumber and snap peas. Refrigerate for up to 8 hours.

About this Recipe

Course/Dish: Other Salads