Sugar Snap Pea Salad with Lemon-Mint Vinaigrette
To keep sugar snap peas bright green, add the vinaigrette just before serving.
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To keep sugar snap peas bright green, add the vinaigrette just before serving.
Ingredients
Lemon-mint vinaigrette
- 1/4 cup olive oil
- 3 Tbs. chopped fresh mint
- 2 Tbs. lemon juice
- 1 Tbs. minced shallot
- 1 tsp. Dijon mustard
- 1/2 tsp. sugar
Salad
- 1 lb. sugar snap peas, trimmed
- 1/3 cup chopped pistachios
Preparation
1. To make Lemon-Mint Vinaigrette: Whisk together all ingredients.
2. 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.
Nutrition Information
- Calories 169
- Carbohydrate Content 12 g
- Cholesterol Content 0 mg
- Fat Content 12 g
- Fiber Content 4 g
- Protein Content 5 g
- Saturated Fat Content 1.5 g
- Sodium Content 167 mg
- Sugar Content 5 g