Sugar Snap Peas are a legume or fruit similar to Snow Peas but their pods are more rounded as opposed to flat. Best planted in early Spring and they love sunlight.
In this simple and delicious recipe, snap peas are blanched and tossed with a lemon vinaigrette, yellow squash, red onion and mixed greens for a refreshing salad.
Packed with nutrients like vitamin C and K, snap peas are naturally fat free, low in calories, and high in fiber. Enjoy as a mid-day snack, in salads or as a delicious side dish to entrees.
Serving size: about 1 heaping cup
Saturated fat: 1.1g
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The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
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Cooking With Susan : Southern Family Favorites
Spring Means Sugar Snap Peas
Snap Peas with Lemon VinaigretteNothing spells Spring like fresh sugar snap peas. Sugar Snap Peas are a legume or fruit similar to Snow Peas but their pods are more rounded as opposed to flat. Best planted in early Spring and they love sunlight
- 1/2 pound sugar snap peas, trimmed
- 1/4 cup apple cider vinegar
- fine zest of one lemon
- juice of 1/2 lemon
- pinch sea salt
- pinch white pepper
- 1/2 teaspoon dry mustard
- pinch of cumin
- 1tablespoon chopped fresh basil or mint
- 2 tablespoons extra virgin olive oil
- 1/2 small red onion, thinly sliced
- 1 yellow squash, cut into 1-inch cubes
- 3 cups mixed greens
- Prepare peas by boiling in lightly salted water for about 30 seconds (this process is called blanching).
- Drain and transfer to an ice bath to stop the cooking process.
- Drain again and pat dry if needed.
- In medium to large mixing bowl, whisk together vinegar, lemon zest, lemon juice, salt, pepper, mustard, cumin, basil and olive oil.
- Add the peas, onion, squash, and greens.
- Toss well to coat.
- Serve on salad plates or bowls.