Minted Sugar Snap Pea Salad Recipe

Minted Sugar Snap Pea Salad Recipe photo by Taste of Home

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Spring fever will hit instantly when you sample this lovely salad. A chopped shallot, mustard and honey complement the minty peas, and goat cheese ties the salad together.—Darlene Morris, Franklinton, Louisiana

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Minted Sugar Snap Pea Salad Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

1-1/2 pounds fresh sugar snap peas, trimmed and strings removed
1/4 cup crumbled goat cheese
DRESSING:
3 tablespoons minced fresh mint
3 tablespoons olive oil
1 small shallot, finely chopped
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a large saucepan, bring 2 quarts water to a boil. Add peas; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately place in ice water. Drain and pat dry. Cut in half crosswise; place in a large bowl. Sprinkle with goat cheese.
In a small bowl, whisk dressing ingredients. Pour over pea mixture; toss to coat. Yield: 4 servings.

Nutritional Facts 1 cup equals 197 calories, 12 g fat (3 g saturated fat), 9 mg cholesterol, 368 mg sodium, 16 g carbohydrate, 5 g fiber, 7 g protein. Diabetic Exchanges: 2-1/2 fat, 2 vegetable.

Originally published as Minted Sugar Snap Pea Salad in Country Woman April/May 2013, p35