advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sugar Snap Peas with Mint

You can often use herbs as one would salad greens: whole leaves tossed together with traditional salad ingredients. Here, the classic pairing of peas and mint gets reinterpreted by leaving the mint leaves whole and using sugar snap peas.

  • Servings: 4
Sugar Snap Peas with Mint

Ingredients

  • 1 pound sugar snap peas, ends pinched off and strings removed (about 5 cups)
  • 2 tablespoons Orange Vinaigrette
  • 1/2 cup tightly packed mint leaves
  • Kosher salt and freshly ground black pepper

Directions

  1. Prepare a medium bowl of ice water. Blanch the peas in boiling salted water for about 20 to 30 seconds and refresh in the ice water to stop the cooking. Drain.

  2. Spoon the vinaigrette into a bowl, add the peas, mint, and salt and pepper and toss to coat. Divide among 4 salad plates and serve.

Related Topics