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Sugar Snap Pea and Radish Salad

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  • Author: Mavis Butterfield

Ingredients

Scale

1 pound sugar snap peas, stringed
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
4 radishes, thinly sliced
3 ounces feta cheese, crumbled
1/2 teaspoon freshly ground pepper
1/4 teaspoon kosher salt


Instructions

Bring a pot of water to a boil and black the peas {about 1 minute}. Drain peas and run them under cold water to cool.

In a large bowl whisk together the olive oil, vinegar and salt and pepper. Toss in the peas and radishes and stir together until all the vegetables are well coated. Garnish with feta cheese and serve.