Sugar Snap Pea Salad

Friday, July 19, 2013

Sugar snap peas are one of my favorite vegetables. They’re just so crunchy. And sweet.

So it’s no surprise that this salad caught my eye. I whipped up a double batch for a big party we were having. I mixed up the salad and the dressing separately a day in advance and then tossed it all together a couple hours before our guests started to arrive.

I love using radishes in a salad like this. They give a great spiciness that you can’t get from any other ingredient out there. One thing I’d do differently next time is cut back on the goat cheese. When it all got mixed together, the dressing caused the goat cheese to melt some and just coat the peas. I’d prefer it if the peas could shine more on their own without being coated in goat cheese. Don’t get me wrong, I love goat cheese, it was just too much in this case.

If you’re looking for a great salad to take to a cookout this summer, look no further. You can even do like I did and make it in advance. I would just take the dressing in a separate jar and dress it once you arrive at your party.

Two Years Ago: Raspberry Almond Coconut Breakfast Quinoa and Blueberry Crumb Bars
Three Years Ago: San Francisco Trip, Days 1-2 and San Francisco Trip, Days 3-4
Four Years Ago: Goat Cheese Potato Salad

Sugar Snap Pea Salad

Yield: Serves 8-10

Ingredients:

1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
Kosher salt
3 Tbsp extra-virgin olive oil
1 Tbsp fresh lemon juice
1 tsp white wine vinegar
1/2 tsp lemon zest
1 bunch radishes (about 6 ounces), trimmed, thinly sliced
4 ounces crumbled goat cheese
Freshly ground black pepper
2 Tbsp coarsely chopped fresh mint

Directions:

Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.

Whisk oil, lemon juice, vinegar, and lemon zest in a small bowl. Toss peas, radishes, and cheese in a large bowl.

Note - Can be made 1 day ahead. Cover dressing and salad separately and chill.

Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and sprinkle with sumac.

Recipe adapted from Bon Appetit

Side Dish

5 comments »

12 Responses to “Vegan Sugar Free Chocolate Rum Cookies”

#
1

Alison @ Ingredients, Inc. — January 27, 2011 at 6:13 pm

I can’t wait to try these! I hope you’re doing well!
#
2

Katie — January 27, 2011 at 9:33 pm

Vegan cookies huh? And sugar-free? Wow, they look good!
#
3

Cara — January 28, 2011 at 1:18 am

like truffles or fudge, huh? I’ll take one!
#
4

Cara — January 28, 2011 at 1:19 am

or 5 🙂
#
5

Evan @swEEts — January 28, 2011 at 1:50 am

I love cookie exchanges too! I actually participated in Steph’s exchange too 🙂 These cookies sound delicious and if they’re vegan they’re supposed to be healthy right??
#
6

Stephchows — January 28, 2011 at 6:01 pm

ooo these sound amazing for the exchange! Sorry it was a challenge to find a recipe but I’m so glad you found one you liked!!
#
7

Cursuri cosmetica — February 1, 2011 at 11:16 am

These cookies look amazing. I mean they contain chocolate, rum, plus they are sugar-free. This is the perfect dessert. Thanks for sharing.
#
8

Eliana — February 1, 2011 at 4:33 pm

WOW – this cookie could not look more delicious 🙂
#
9

Debra A Rogers — July 19, 2013 at 9:34 am

How are these sugar free with maple syurp in them that has lots of sugar
#
10

Nichole Spence — December 13, 2013 at 2:52 am
How many cookies does this make in one batch?
- beantownbaker — December 17th, 2013 @ 10:56 am
  
  If I remember correctly, it made ~2 dozen cookies.
#
11

seafood in perdido key — July 15, 2020 at 5:00 am

Normally, I don’t like Oreo flavor. But this cake make me hungry.