Sugar Snap Pea Salad

Lemony salad featuring sugar snap peas, radishes, and chives that's perfect for Spring

Author: Adapted from Food Network Magazine
Prep Time: 20 minutes
Cook Time: 2 minutes
Total Time: 22 minutes
Course: Salad
Servings: 3


  • 8 ounces sugar snap peas
  • 2 small radishes diced
  • 2 tablespoons Lemon Vinaigrette
  • 2 cups alfafa sprouts
  • 2 tablespoons fresh chives chopped


  1. Bring a medium pot of water to a boil.

  2. Fill a large bowl with ice water and place a small colander in the bowl.

  3. 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.)

  4. Drain the peas and spread them out on a clean kitchen towel. Place another clean towel on top of the peas and blot dry.

  5. Place peas in a large bowl and add radishes. Toss with 1 to 2 tablespoons of the dressing.

  6. Divide sprouts among 4 salad plates, top with pea mixture, and sprinkle with chives.

Recipe Notes

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.

Nutrition facts

Calories: 110kcal
Fat: 11g
Saturated fat: 2g
Polyunsaturated fat: 2g
Monounsaturated fat: 8g
Sodium: 99mg
Potassium: 76mg
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Protein: 2g
Vitamin A: 7%
Vitamin C: 17%
Calcium: 2%
Iron: 4%