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Sugar Snap Pea Salad with Mint Dressing Two Stars

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Servings: Serves 6

Cook Time: 0 minutes

Prep Time: 35 minutes


1 lb. sugar snap peas, strings removed, cut in half on the diagonal
6 radishes, ends trimmed, halved and thinly sliced
3 baby or pickling cucumbers, well scrubbed, unpeeled and cut into 1/4-inch thick slices
2 pink or white grapefruit
1/3 cup tightly packed mint leaves
3 Tbsp. extra-virgin olive oil
1 Tbsp. minced shallot
1 Tbsp. fresh lemon juice
1 Tbsp. rice vinegar
1/2 tsp. kosher salt, or to taste
1/4 tsp. freshly ground black pepper


1. In a large bowl, combine peas, radishes, and cucumbers. Cut grapefruit in half across the middle. Use a knife to cut each section from the membrane, then use a spoon to scoop out the sections and add to the vegetables.
2. Prepare the dressing. Add mint, oil, shallots, lemon juice, vinegar, salt, and pepper to a food processor and process until smooth. Alternatively, finely chop the mint and whisk with remaining dressing ingredients in a medium bowl.
3. Pour the dressing over the vegetables and toss well. Serve at room temperature or chilled.
Source: Hannaford fresh Magazine, March - April 2014

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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