Snap Pea Salad Recipe
Snap Pea Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
When snap peas are in season, we can’t resist making this crunchy salad. I usually serve it cold, but it's also good warm, with the peas straight from the pot. —Jean Ecos, Hartland, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/4 cup white wine vinegar
  • 1/4 cup Dijon mustard
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 pounds fresh sugar snap peas
  • Grated lemon peel, optional

Directions

For vinaigrette, in a small bowl, whisk the first eight ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl.
Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon peel. Yield: 12 servings (3/4 cup each).
Health Tip: Sugar snap peas are a source of lutein and zeaxanthin, two carotenoids that can reduce the risk of chronic eye diseases.
Originally published as Snap Pea Salad in Simple & Delicious April/May 2016

Nutritional Facts

3/4 cup: 84 calories, 3g fat (0 saturated fat), 0 cholesterol, 322mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

  • 1/4 cup white wine vinegar
  • 1/4 cup Dijon mustard
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 pounds fresh sugar snap peas
  • Grated lemon peel, optional
  1. For vinaigrette, in a small bowl, whisk the first eight ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl.
  2. Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon peel. Yield: 12 servings (3/4 cup each).
Health Tip: Sugar snap peas are a source of lutein and zeaxanthin, two carotenoids that can reduce the risk of chronic eye diseases.
Originally published as Snap Pea Salad in Simple & Delicious April/May 2016

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSnap Pea Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
justmbeth User ID: 1196484 248894
Reviewed May. 31, 2016

"Made this as a side to a veggie-less stir fry. I only made about 1/3 recipe, which was plenty for 2 nights of meals for 4. .Fresh snap peas are very expensive in my area so not an economical side if making full recipe."

Loading Image