Sugar Snap Pea Salad with Lemon-Mint Vinaigrette
Recipe from Vegetarian Times

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


Sugar Snap Pea Salad with Lemon-Mint Vinaigrette

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Ingredients
Lemon-Mint Vinaigrette
  • 1/4  cup
    olive oil
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  • 3  tablespoons
    chopped fresh mint
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  • 2  tablespoons
    lemon juice
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  • 1  tablespoon
    minced shallot
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  • 1  teaspoon
    Dijon mustard
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  • 1/2  teaspoon
    sugar
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Salad
  • 1  pound
    sugar snap peas, trimmed
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  • 1/3  cup
    chopped pistachios
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Directions
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 tablespoons Lemon-Mint Vinaigrette. Stir in pistachios.

Nutrition information
Calories 169, Total Fat 12 g, Saturated Fat 1.5 g, Sodium 167 mg, Carbohydrate 12 g, Fiber 4 g, Protein 5 g, Sugars 5 g. Percent Daily Values are based on a 2,000 calorie diet
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