Are you interested in salad recipes that don’t involve lettuce? You’ll love Sugar Snap Pea Salad featuring a quick homemade Lemon Vinaigrette.
The recent E. coli outbreak in chopped romaine lettuce has put a real crimp in my salad game. Even though the romaine lettuce grown in Yuma, Arizona seems to be the only culprit, my local grocery stores have removed all lettuce from their shelves.
So, what’s a salad-loving girl to do? Use alfalfa sprouts, of course.
This Sugar Snap Pea Salad works even without the sprouts, but they give a nice boost of Vitamin C, iron, and a host of other nutrients.
Tips for Making Sugar Snap Pea Salad
- Want a hint of orange in your salad? Use Homemade Citrus Vinaigrette instead of Lemon Vinaigrette.
- To dry the sugar snap peas, I like to use a couple of white cloth napkins (affiliate link). These napkins are great for lots of kitchen tasks like squeezing water out of cooked cauliflower and drying chickpeas.
- If you don’t have a colander small enough to fit inside a bowl, just add the sugar snap peas directly to the ice water and then remove them with a slotted spoon to a colander.
- You will have leftover vinaigrette. Use it on asparagus or as a salad dressing if you can find lettuce!
Sugar Snap Pea Salad
- 8 ounces sugar snap peas
- 2 small radishes diced
- 2 tablespoons Lemon Vinaigrette
- 2 cups alfafa sprouts
- 2 tablespoons fresh chives chopped
- Bring a medium pot of water to a boil.
- Fill a large bowl with ice water and place a small colander in the bowl.
- Add sugar snap peas to boiling water and cook 2 minutes. Using a slotted spoon, transfer to the colander. (The ice water will immediately stop the cooking and preserve the peas' bright green color.)
- Drain the peas and spread them out on a clean kitchen towel. Place another clean towel on top of the peas and blot dry.
- Place peas in a large bowl and add radishes. Toss with 1 to 2 tablespoons of the dressing.
- Divide sprouts among 4 salad plates, top with pea mixture, and sprinkle with chives.