Snap Pea Salad
- 1/4 cup white wine vinegar
- 1/4 cup Dijon mustard
- 2 tablespoons minced fresh parsley
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 pounds fresh sugar snap peas
- Grated lemon zest, optional
- For vinaigrette, in a small bowl, whisk the first eight ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl.
- Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon zest.
white wine vinegar, dijon mustard, parsley, olive oil, honey, lemon juice, salt, pepper, fresh sugar snap peas, lemon zest
Taken from www.tasteofhome.com/recipes/snap-pea-salad/ (may not work)