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Sugar Snap Pea Salad with Mint Dressing
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
* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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