Sugar Snap Pea Salad with Dill Vinaigrette Recipe

Preheat the oven to 350 degrees F.

In a pie plate, toast the walnuts for 8 minutes or until fragrant. Let cool, then coarsely chop.

In a medium saucepan of boiling salted water, blanch the sugar snaps for about 2 minutes, until bright green and crisp-tender.

Drain and rinse under cold water to stop the cooking. Pat dry and transfer to a large bowl.

Add the toasted walnuts, celery, radishes, olive oil, lemon juice and dill and toss well. Season the salad with salt and pepper.

Serve and enjoy!