This recipe is...
Sugar Snap Pea Salad with Lemon-Mint Vinaigrette
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallots
2 tablespoons extra virgin olive oil
2 tablespoons freshly chopped mint
salt to taste
freshly ground black pepper
2. Meanwhile, in a small bowl, whisk the Dijon mustard, white wine vinegar and lemon juice together. Add the shallots and slowly whisk in the olive oil and mint. Season with salt and pepper to taste.
(The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.)
3. Gently toss the sugar snap peas in the vinaigrette and serve at room temperature or chilled.
Serving Size: 3/4 cup of salad with vinaigrette
Number of Servings: 6
- 14 g
- 5 g
- 4 g
- 3 g
- Saturated Fat
- 1 g
- 218 mg