- 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 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."