- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1/2 cup chopped onion
- 1/2 teaspoon poppy seeds
- 1 pound fresh sugar snap peas, trimmed and halved (about 4 cups)
- Place the first seven ingredients in a blender; cover and process until blended. Transfer to a large bowl; stir in poppy seeds.
- Add peas to dressing and toss to coat. Refrigerate, covered, 30 minutes before serving. Yield: 6 servings.
Reviews for Fresh Sugar Snap Pea Salad
"I just mixed the dressing ingredients in a serving bowl and set it aside while I prepared the sugar snap peas. I didn't add the onions, because I was using them for something else tonight. But, I think the onion would make a delicious addition. I think this will taste even better tomorrow. Next time I'm thinking of using tarragon instead of thyme for a little sweeter edge. Fresh herbs of any kind would be amazing in this salad. It's so good to find something else to do with sugar snap peas! Thanks so much for this recipe :)"
"I halved this recipe and used my mini-size food processor instead of the blender. Will make again."
"I love sugar snap peas and this recipe really hit the spot for me. Not cooking for a large family now, so I made the dressing separate from the salad, used only enough peas for one serving, added the dressing and put the remaining dressing into a mason jar for another day. I love the crunch of the snap peas, and the poppy seeds in the dressing added a wonderful new >zing< !! I thought this would need salt, but no, it's fine without it, and healthier, too."
"Ridiculously simple and delicious."