How To Make Sugar Snap Pea Salad with Dill Vinaigrette
Crunchy sugar snap peas, walnuts, and spicy radishes are tossed in tangy lemon-dill vinaigrette to yield a fresh and crisp sugar snap pea salad!
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!
- Calories: 112.20kcal
- Fat: 7.73g
- Saturated Fat: 1.07g
- Monounsaturated Fat: 5.06g
- Polyunsaturated Fat: 1.31g
- Carbohydrates: 9.08g
- Fiber: 3.55g
- Sugar: 4.12g
- Protein: 2.77g
- Sodium: 410.80mg
- Calcium: 83.12mg
- Potassium: 429.46mg
- Iron: 2.16mg
- Vitamin A: 45.18µg
- Vitamin C: 46.03mg
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