Sugar Snap Pea Salad II

Sugar Snap Pea Salad II

6 Reviews 2 Pics
  • Prep

    20 m
  • Ready In

    1 h 20 m
Bethany
Recipe by  Bethany

“This dish incorporates a lot of what I love; crunchy sugar snap peas, assorted veggies, and a creamy dressing. A sweet and satisfying side dish!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Snap large pea pods in half, and place peas in a salad bowl with cherry tomatoes, carrots, red onion, mayonnaise, Parmesan cheese, oregano, parsley, rosemary, salt, and pepper. Gently toss to combine all ingredients and coat with dressing, and refrigerate salad for at least 1 hour before serving.

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Reviews (6)

Rate This Recipe
Carol from Redding Ca.
21

Carol from Redding Ca.

People asked for the recipe when I served this. Loved the flavors and the textures. I sliced the snap peas diagonally instead of snapping them in half.The salad kept it's crunch for several days and was great served as leftovers.

Hagg
8

Hagg

Fantastic, would not change a thing! I might even use the salad dressing recipe in the fututre for a veggie dip...

mommyluvs2cook
6

mommyluvs2cook

This was SO GOOD! I loved all these flavors together! Next time I will use fresh ingredients just cause I usually have them on hand...but for a quick easy side....perfect! I did use some yellow tomatoes too! Thanks!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 197 cal
  • 10%
  • Fat
  • 16.2 g
  • 25%
  • Carbs
  • 9.4 g
  • 3%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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Asian Sugar Snap Pea Appetizer

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