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Minted Sugar Snap Pea Salad

 Minted Sugar Snap Pea Salad
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
4 ServingsPrep/Total Time: 25 min.

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,

2 of 2

Minted Sugar Snap Pea Salad (continued)

Nutritional Facts: 7 g protein. Diabetic Exchanges: 2-1/2 fat, 2 vegetable.