Radish and Feta Snap Peas

Name: Radish and Feta Snap Peas
Yield: Serves 4 (serving size: 1 cup)
Ingredients: 8 cups water; 12 ounces sugar snap peas, trimmed; ½ teaspoon grated lemon rind; 2 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil; 1 teaspoon Dijon mustard; ½ teaspoon sugar; ⅛ teaspoon kosher salt; ¼ teaspoon black pepper; 1 shallot, minced; ½ cup thinly sliced radishes; ⅓ cup (about 1 1/2 ounces) crumbled feta; 3 tablespoons chopped fresh mint

1 Rating
1 Review

By Laraine Perri

Recipe by Cooking Light May 2012

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Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:

Serves 4 (serving size: 1 cup)

Nutrition Info

Directions

Step 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.

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Step 2
Combine lemon rind and next 7 ingredients in a medium bowl; stir with a whisk. Add peas; toss to coat.
Step 3
Add radishes, crumbled feta, and chopped fresh mint to pea mixture. Toss to combine.

Nutrition Facts

Per Serving:

104 calories; fat 5.8g; saturated fat 2.1g; sodium 219mg.

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Chiccook

11/10/2014

I thought this recipe was very good, with a few substitutions. I sautéed the shallots and added to the bowl with the snap pea mixture and used basil instead of mint. I think mint would be good too, I just wanted to use basil.

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Radish and Feta Snap Peas

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Radish and Feta Snap Peas

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Radish and Feta Snap Peas

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Radish and Feta Snap Peas