Radish and Feta Snap Peas

Photo: Johnny Autry; Styling: Leigh Ann Ross

Recipe from

Nutritional Information

Calories 104
Fat 5.8 g
Satfat 2.1 g
Sodium 219 mg

Ingredients

8 cups water
12 ounces sugar snap peas, trimmed
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/8 teaspoon kosher salt
1/4 teaspoon black pepper
1 shallot, minced
1/2 cup thinly sliced radishes
1/3 cup (about 1 1/2 ounces) crumbled feta
3 tablespoons chopped fresh mint

Preparation

1. Bring 8 cups water to a boil in a large Dutch oven. Add peas; cook 30 seconds or until crisp-tender. Drain and plunge into ice water; drain. Slice half of peas diagonally.

2. Combine lemon rind and next 7 ingredients in a medium bowl; stir with a whisk. Add peas; toss to coat.

3. Add radishes, crumbled feta, and chopped fresh mint to pea mixture. Toss to combine.

Note:

Laraine Perri,

May 2012