Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Laraine Perri
Recipe by Cooking Light May 2012

Gallery

Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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

Nutrition Facts

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