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Photo: Johnny Autry; Styling: Leigh Ann Ross Photo by: Photo: Johnny Autry; Styling: Leigh Ann Ross

Radish and Feta Snap Peas

Cooking Light MAY 2012

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 104
  • Fat: 5.8g
  • Saturated fat: 2.1g
  • Sodium: 219mg
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Radish and Feta Snap Peas recipe

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