Sugar Snap Pea Salad with Lemon-Mint Vinaigrette

Vegetarian Times Issue: July 1, 2008 p.71

To keep sugar snap peas bright green, add the vinaigrette just before serving.

Directions

To make Lemon-Mint Vinaigrette: Whisk together all ingredients.
To make Salad: Cook sugar snap peas in boiling water 2 minutes, or until bright green. Drain. Toss peas with 3 Tbs. Lemon-Mint Vinaigrette. Stir in pistachios.

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