Sugar Snap Pea Salad with Dill Vinaigrette

1. 1

   Preheat the oven to 350.

2. 2

   In a pie plate, toast the walnuts for 8 minutes or until fragrant.

3. 3

   Let cool, then coarsely chop.

4. 4

   In a medium saucepan of boiling salted water, blanch the sugar snaps until bright green and crisp-tender, about 2 minutes.

5. 5

   Drain and rinse under cold water to stop the cooking.

6. 6

   Pat dry and transfer to a large bowl.

7. 7

   Add the toasted walnuts, celery, radishes, olive oil, lemon juice and dill and toss well.

8. 8

   Season the salad with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.