Snap Pea, Radish & Feta Salad with Tangerine Vinaigrette
| Serves: | Total Time: |
|---|---|
| 2 | 15 min |
Directions
- Boil snap peas for 2 minutes in a large pot of salted boiling water.
- Remove snap peas and plunge into an ice bath or cold water to cool. Drain and dry well.
- Using a mandolin (or knife), thinly slice radishes; if they are large, cut in half and then slice into half moons.
- Combine snap peas with sliced radishes in a large bowl, drizzle with Tangerine Vinaigrette, and season with salt and pepper. Toss to coat.
- To serve, garnish salad with crumbled feta cheese and pea shoots.
Jax Hubbard
Culinary Nutritionist
Jax is a Registered Dietitian. She makes healthy eating realistic with simple, approachable recipes.
Ingredients
- 1 pound snap peas, strings removed
- 1 bunch radishes, greens removed
- 2 Tbsp, Cindy's Kitchen Tangerine Vinaigrette
- Sea salt and freshly ground black pepper, to taste
- 4 oz feta cheese, crumbled
- 1 oz pea shoots
This recipe was made using Tangerine Vinaigrette (Oil Free).