Lemony Snap Peas With Variations

Description

This recipe makes four different snap pea salads. There is one base recipe, then 3 variations included. From "cooking light" magazine.

Ingredients

• Ice Water
• Water
• Sugar Snap Peas
• Lemon Zest
• Fresh Lemon Juice
• Olive Oil
• Dijon Mustard
• Sugar
• Kosher Salt
• Fresh Ground Black Pepper
• Shallot

Instructions

1. In a large dutch oven, bring the 8 cups of water to a boil
2. Add peas and cook until crisp-tender, about 30 seconds
3. Drain and plunge peas into the ice water bath to stop them from cooking
4. Drain again and slice peas in half diagonally
5. In a medium bowl, combine lemon zest and the remaining ingredients with a whisk
6. Add peas and toss gently to coat in sauce
7. Radish and feta variation: prepare the base recipe, but only use 1 / 8 teaspoon of the salt
8. Add 1 / 2 cup thinly sliced radishes, 1 / 3 cup crumbled feta, and 3 tablespoons chopped fresh mint or basil to the pea mixture
9. Adds about 30 calories
10. Israeli couscous and dill variation: heat 2 teaspoons olive oil in a saucepan, over medium heat, and saute 2 / 3 cup israeli couscous, for 3 minutes
11. Add 1 cup water, bring to a boil, cover, reduce heat, and simmer 10 minutes
12. Drain and rinse
13. Prepare the base recipe with 6 ounces of peas, increase the salt to 1 / 2 teaspoon and substitute 1 / 2 teaspoon minced garlic for the shallot
14. Combine pea mixture, couscous, and 1 tablespoon minced fresh dill
15. Top with 2 tablespoons shaved parmesan cheese
16. Adds about 140 calories
17. Toasted almond and pecorino variation: prepare base recipe
18. Toast 3 tablespoons sliced almonds in a small skillet
19. Cook over medium heat until lightly brown, about 3 minutes
20. Add almonds to pea mixture, tossing lightly
21. Top with 3 tablespoons shaved pecorino romano cheese
22. Adds about 40 calories