Magazine article Sunset

Cool and Crunchy

Magazine article Sunset

Cool and Crunchy

Article excerpt

Update a potluck classic of crisp summer vegetables topped with creamy dressing

IF YOU GREW UP WITH icebox salad, you probably remember it as a pan of crunchy vegetables covered with a thick layer of mayonnaise and dotted with crumbled bacon or grated cheese. Such heavy toppings have gone out of style, but we were drawn to this salad's retro appeal and make-ahead ease. So we updated it with a yogurt dressing full of fresh herbs and added more crunch with sliced radishes. It's refreshing and handy for a summer cookout or picnic-and it serves a crowd.

Icebox salad

The top layers of chopped vegetables keep the dressing from soaking and wilting the bottom layer of lettuce. Believe it or not, this salad improves after a few hours in the refrigerator. The dressing works its way into the peas, cucumbers, and radishes, the flavors meld, and the vegetables become sweeter.

PREP TIME 45 minutes, plus at least 2 hours to chill

MAKES 12 servings

NOTES To prepare fresh peas, bring a large saucepan of water to a boil. Add peas and 1 tsp. salt. Boil for 1 minute, drain, and plunge peas into ice water to stop cooking. Drain peas and proceed with step 5.

2 cups plain low-fat yogurt

1 small head romaine lettuce

10 oz. sugar snap peas

1 bunch radishes (about 12)

1 English cucumber

4 green onions

1 package (10 oz.) frozen peas or 2 cups shelled fresh peas (see Notes)

3 tbsp. olive oil

¾ tsp. salt

¼ tsp. freshly ground black pepper

2 tbsp. minced fresh dill

4 large leaves fresh mint, minced

½ cup finely chopped chives (about 1 bunch)

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