Minted Sugar Snap Pea Salad Recipe

Minted Sugar Snap Pea Salad Recipe
Minted Sugar Snap Pea Salad Recipe photo by Taste of Home
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Minted Sugar Snap Pea Salad Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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.
Originally published as Minted Sugar Snap Pea Salad in Country Woman April/May 2013, p35

Nutritional Facts

1 cup: 197 calories, 12g fat (3g saturated fat), 9mg cholesterol, 368mg sodium, 16g carbohydrate (8g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2-1/2 fat, 2 vegetable.

  • 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
  1. 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.
  2. In a small bowl, whisk dressing ingredients. Pour over pea mixture; toss to coat. Yield: 4 servings.
Originally published as Minted Sugar Snap Pea Salad in Country Woman April/May 2013, p35

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