WW Lemony Sugar Snap Pea Salad

By gwendee1

This salad is best served shortly after preparing it. You can prep all the ingredients ahead of time though and toss them just before serving. You can swap ricotta salad for the feta, if you prefer.

Ingredients

• 2 cups uncooked sugar snap peas (about 7-ounces)
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons olive oil
• 1/4 teaspoon table salt, or to taste
• 1/8 teaspoon black pepper, freshly ground
• 2 average kirby cucumbers, halved lengthwise, thinly sliced
• 1/4 cup crumbled feta cheese
• 3 tablespoons chives, fresh, chopped
• 3 tablespoons mint leaves, thinly sliced

Preparation

Step 1

Bring a large pot of water to a boil. Add snap peas; cook until snap peas turn bright green and are crisp-tender, about 1 minute. Drain and rinse with cold running water; drain again. Trim ends of snap peas and then thinly slice; set aside.

In a medium bowl, combine lemon juice, oil, salt and pepper. Add sliced snap peas, cucumber, feta, chives and mint; toss to combine. Yields about 1 cup per serving.