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Snap Pea Salad

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    12 servings

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 zest, optional

Directions

  • For vinaigrette, in a small bowl, whisk the first 8 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 zest.
Health Tip: Sugar snap peas are a source of lutein and zeaxanthin, two carotenoids that can reduce the risk of chronic eye diseases.
Nutrition 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.

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