Sugar Snap Salad Recipe

Name: Sugar Snap Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large handfuls mixed salad greens; 2 large handfuls sugar snap peas; 2 tablespoons finely minced red onion; 1 ounce ricotta salata grated with the fine teeth of a box grater (about 1/4 cup); 1 tablespoon sherry vinegar; 1/2 teaspoon dijon mustard; 1/4 cup extra virgin olive oil; salt; freshly ground black pepper; pinch sugar (optional)

Servings: persons

3 large handfuls mixed salad greens
2 large handfuls sugar snap peas
2 tablespoons finely minced red onion
1 ounce ricotta salata grated with the fine teeth of a box grater (about 1/4 cup)
1 tablespoon sherry vinegar
1/2 teaspoon dijon mustard
1/4 cup extra virgin olive oil
salt
freshly ground black pepper
pinch sugar (optional)

1
Wash and dry your salad greens, then tear into bite-sized pieces. (I do this all in my salad spinner.) Set aside.
2
Cut the sugar snap peas into thin slices on the bias, discarding the stem ends. (Slice several at once to save time.) Place in a bowl. Add the minced red onion and ricotta salata and stir to combine. Set aside.
3
Whisk the vinegar, mustard, olive oil in a bowl until emulsified. Season to taste with salt and pepper. Add a pinch of sugar if the acidity needs to be softened.
4
Pour about 1/4 of the dressing into the bowl with the pea mixture. Stir until peas are evenly coated with dressing. Set aside. Add salad greens to bowl with dressing, and toss to coat.
5
Divide greens evenly between 2 plates, then top each serving with half of the pea mixture. Grate more fresh pepper on top of desired.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large handfuls mixed salad greens, 2 large handfuls sugar snap peas, 2 tablespoons finely minced red onion, 1 ounce ricotta salata grated with the fine teeth of a box grater (about 1/4 cup), and more.

Yes, Sugar Snap Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sugar Snap Salad

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