Sugar Snap Pea Salad with Lemon-Mint Vinaigrette

In our garden we planted some sugar snap peas. For the last week we have begun harvesting them. I wanted to find a recipe that would incorporate the sugar snap peas along with the fresh mint I have planted. Last week I stopped at Whole Foods and picked up the July/August 2008 Vegetarian Times magazine. This recipe had the ingredients that I was looking for and also incorporated some of the pistachios that I had left over from another recipe. Great way to use your abundance of sugar snap peas this summer.

I doubled the lemon-mint vinaigrette to use on a salad for a later date.

Surgar Snap Pea Salad With Lemon-Mint Vinaigrette

To keep sugar snap peas bright green, add the vinaigrette just before serving.

1/4 cup olive oil (I didn't use that much)
3 TBS chopped fresh mint
2 TBS lemon juice
1 TBS minced shallot
1 tsp Dijon mustard
1/2 tsp sugar

1 lb. sugar snap peas, trimmed
1/3 cup chopped pistachios

1. To make Lemon-Mint Vinaigrette: Whisk together all ingredients.

2. To make Salad: Cook sugar snap peas in boiling water 2 minutes, or until bright green. Drain. Toss peas with 3 TBS Lemon-Mint Vinaigrette. Stir in pistachios.