Spring Pea Salad With Creamy Curry Dressing

• 4 cups sugar snap peas, trimmed and diagonally sliced
• 1 tablespoon Madras curry powder
• 1 1/2 tablespoons fresh lime juice
• 1/4 cup canola mayonnaise
• 3 tablespoons plain 2% Greek yogurt
• 1 tablespoon fat-free milk
• 1/2 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup very thinly vertically sliced red onion
• 1/3 cup torn fresh mint leaves
• 1 (10-ounce) package frozen petite green peas, thawed
• 1 cup very thinly sliced radishes
• 2 ounces feta cheese, crumbled (about 1/2 cup)

1. Bring a large pot of water to a boil. Add snap peas; cook 2 minutes. Drain and rinse with cold water; drain well. Set aside.
2. Combine curry and juice in a small bowl. Let stand 5 minutes. Add mayonnaise and the next 5 ingredients (through black pepper), stirring well with a whisk.
3. Combine snap peas, red onion, mint, and green peas in a large bowl. Add mayonnaise mixture; toss gently to coat. Top with radishes and feta.

sugar snap peas, curry powder, lime juice, canola mayonnaise, yogurt, milk, sugar, kosher salt, freshly ground black pepper, red onion, mint leaves, green peas, very, feta cheese

Taken from www.myrecipes.com/recipe/spring-pea-salad-creamy-curry-dressing (may not work)