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Snappy Pea Salad

Updated: May 8

Greenmarket Recipe Series

DID YOU KNOW: Sugar snap peas look similar to garden (English) peas, but are so delicate that they can be eaten whole? They also freeze easily! Trim them, blanch for one minute, drain, and then pack into an airtight container or freezer bag. They will serve as a tasty treat throughout the spring and summer months. Plus, they’re packed with Vitamin A for healthy eyes!

Equipment:

Medium saucepan

Sharp knife and cutting board

Measuring spoon

1 Bowl


Ingredients available seasonally at your neighborhood Greenmarket

Ingredients:

1 head of lettuce washed and torn into bite-sized pieces*

2 tablespoons extra-virgin olive oil

2 cups sugar snap peas trimmed*

2 tablespoons white-wine vinegar

1/4 teaspoon salt, or to taste Whisk 1/8 teaspoon freshly ground pepper

1 bunch scallions, trimmed and thinly sliced*

4 radishes, trimmed and thinly sliced* *


Instructions:

1. With an adult’s help, cook peas in lightly salted boiling water in a medium saucepan until tender-crisp, 2 to 3 minutes. Drain and rinse under cold running water.

2. Whisk vinegar, oil, salt, and pepper in a large bowl. Add lettuce, scallions, radishes, and peas to the bowl and toss to coat evenly. Enjoy ☺

Serves 6-8 people.

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