sugar snap pea salad with radishes, feta and arugula
This crunchy sugar snap pea salad is made with radishes, feta, arugula and a lemony dressing that has a hint of garlic and a bite from dijon mustard and vinegar.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4
- Category: Salad
- Cuisine: American
Ingredients
- 1 garlic clove, smashed and peeled
- 3 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp dijon mustard
- kosher salt
- 1/2 cup extra virgin olive oil
- freshly ground black pepper
- 1 lb sugar snap peas, strings removed, cut into 1/2-inch pieces diagonally
- 1 bunch radishes, trimmed, and sliced thin
- 2 oz baby arugula (about 2 large handfuls)
- 4 oz feta, crumbled
Instructions
- Combine garlic clove, lemon juice, vinegar, mustard and 1/2 teaspoon of kosher salt in a jar or large glass measuring cup. Whisk in olive oil, then season with black pepper and more salt to taste. Set aside to let garlic marinate while you assemble the salad.
- In a large bowl, combine snap peas, radishes, arugula and feta.
- Remove garlic clove from dressing and discard. Add two-thirds of dressing to salad then toss to combine. Taste and add more dressing if desired. Serve.
Nutrition
- Serving Size: 1/4 of salad
- Calories: 369
- Sugar: 6.2g
- Sodium: 597mg
- Fat: 33g
- Saturated Fat: 8g
- Unsaturated Fat: 24.2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3.6g
- Protein: 8.3g
- Cholesterol: 25mg