Do you have lots of sugar snap peas growing in your garden? It's amazing how much can grow from one little pea, isn't it? Mine are ripening all at once right now (I planted them a little late) and it's a struggle sometimes to figure out what to do with them (except eat them straight off the vine). If you're like me and you're running out of ideas for peas, give this salad a try. It's tasty and fresh with a little bit of crunch and just the right amount of tang. And it's quickly become one of our favorite summer side dishes.
Here's how to make it:
Sugar Snap Pea Salad with Lemon-Vinaigrette
From the Summer 2011 Farmer's Market issue of Vegetarian Times
Lemon-Mint Vinaigrette:
1/4 cup olive oil
3 tblsp. chopped fresh mint
2 tblsp. lemon juice
1 tblsp. minced shallot
1 tsp. Dijon mustard
1/2 tsp. sugar (I left this out and it tasted just fine)
Salad:
1 lb. sugar snap peas, trimmed
1/2 cup chopped pistachios
1. To make Lemon-Mint Vinaigrette: Whisk together all of the ingredients.
2. To make salad: Cook sugar snap peas in boiling water 2 minutes, or until bright green. Drain. Toss peas with vinaigrette. Stir in pistachios
Pretty simple. And a yummy way to use up some of those peas that are bursting at the seams all over the place. Enjoy!


