Description Edit


Ingredients Edit

Directions Edit

1. Bring large pot of lightly salted water to a boil. Cook Pasta according to package directions, drain, rinse under cold water, drain again and set aside.

2. Bring another large pot of lightly salted water to a boil, and blanch sugar snap peas for 1 minute. Remove from water, and blanch asparagus for 2 minutes. Remove from heat, place sugar snap peas and

asparagus in cold water, drain and set aside.

3. Slice cucumber, and place slices in salad bowl. Rinse and dry salad greens, and place in salad bowl. Add strawberries, cooled Pasta and vegetables.

4. To make dressing, beat together sour cream, olive oil, water, lemon juice, lemon zest, seasoning salt and Sugar. Spoon dressing over salad, and toss. Arrange quartered eggs over top, and serve.

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