Snap Pea, Radish & Feta Salad with Tangerine Vinaigrette

Serves: Total Time:
2 15 min


  1. Boil snap peas for 2 minutes in a large pot of salted boiling water.
  2. Remove snap peas and plunge into an ice bath or cold water to cool. Drain and dry well.
  3. Using a mandolin (or knife), thinly slice radishes; if they are large, cut in half and then slice into half moons.
  4. Combine snap peas with sliced radishes in a large bowl, drizzle with Tangerine Vinaigrette, and season with salt and pepper. Toss to coat.
  5. To serve, garnish salad with crumbled feta cheese and pea shoots.
Cindys Note

Jax Hubbard
Culinary Nutritionist

Jax is a Registered Dietitian. She makes healthy eating realistic with simple, approachable recipes.

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  • 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
Tangerine Vinaigrette (Oil Free) Image

This recipe was made using Tangerine Vinaigrette (Oil Free).

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