- 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.
The information shown is an estimate obtained through an online nutrition calculator. It should not be considered a substitute for the services of a trained health professional.
Nutrition information was calculated with 2 tablespoons of the dressing. You might prefer to use less.