Minted Sugar Snap Pea Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Spring fever will hit instantly when you sample this lovely salad. A chopped shallot, mustard and honey complement the minty peas, and goat cheese ties the salad together.Darlene Morris, Franklinton, Louisiana Ingredients:
1-1/2 pounds fresh sugar snap peas, trimmed and strings removed |
1/4 cup crumbled goat cheese |
dressing: |
3 tablespoons minced fresh mint |
3 tablespoons olive oil |
1 small shallot, finely chopped |
1 tablespoon lemon juice |
1 teaspoon grated lemon peel |
1 teaspoon dijon mustard |
1 teaspoon honey |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan, bring 2 quarts water to a boil. Add peas; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately place in ice water. Drain and pat dry. Cut in half crosswise; place in a large bowl. Sprinkle with goat cheese.
2. In a small bowl, whisk dressing ingredients. Pour over pea mixture; toss to coat. Yield: 4 servings.
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