Sugar Snap Pea and Radish Salad

healthy green summer salad

“The bright colors of this salad make it the perfect addition to any summer spread.  I love the combination of the sweet snap peas with the peppery radishes.” – Katie Lee

For the salad:

¾ pound sugar snap peas, trimmed

1 bunch radishes, trimmed and leaves removed (I like to cut half of the radishes into quarters, and thinly slice the other half to create different textures)

2 tablespoons minced fresh chives

For the vinaigrette:

3 tablespoons olive oil

1 tablespoon cider vinegar

1 teaspoon honey

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Bring a medium pot of salted water to a boil.  Blanch the peas just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool in ice water.  Drain well.  In a large salad bowl, combine the peas, radishes, and chives.

In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper.  Shake to combine.

Toss the vinaigrette with the salad and serve.

YIELD: 4 SERVINGS

PREP TIME: 15 MINUTES

COOK TIME: 3 MINUTES