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Ingredients
- For Lemon Mint Vinaigrette:
- 1/4 c. evoo
- 3 T. chopped fresh mint
- 2 T. lemon juice
- 1 T. shallot, minced
- 1 t. dijon
- 1/2 t. sugar
- Salad:
- 1 lb. sugar snap peas, trimmed
- 1/3 c. chopped pistachios
Details
Servings 4
Preparation
Step 1
To Make Lemon Vinaigrette:
Whisk together all ingredients.
To Make Salad:
Cook sugar snap peas in boiling water 2 minutes, or until bright green. Drain. Toss peas with 3 T. lemon mint vinaigrette. Stir in pistachios.
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