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Radish and Feta Snap Peas

Photo: Johnny Autry; Styling: Leigh Ann Ross
Yield Serves 4 (serving size: 1 cup)

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

Nutrition Information

  • calories 104
  • fat 5.8 g
  • satfat 2.1 g
  • sodium 219 mg

How to Make It

  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.