Cucumber and Snap Pea Salad

INGREDIENTS:
1 cup plain Greek yogurt
1/4 cup white wine vinegar
1 teaspoon caraway seed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 English cucumber, sliced
3/4 pound sugar snap peas, trimmed and halved

METHOD:
Whisk together the yogurt, vinegar, caraway seed, salt, and pepper. Gently fold in the cucumber and snap peas. Refrigerate for up to 8 hours.

SOURCE: Recipe by Dawn Perry