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Minted Sugar Snap Pea Salad

Spring fever will hit instantly when you sample this lovely salad. A chopped shallot, mustard and honey complement the minty peas, and goat cheese ties the salad together.—Darlene Morris, Franklinton, Louisiana
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1-1/2 pounds fresh sugar snap peas, trimmed and strings removed
  • 1/4 cup crumbled goat cheese
  • 3 tablespoons minced fresh mint
  • 3 tablespoons olive oil
  • 1 small shallot, finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon zest
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large saucepan, bring 2 quarts water to a boil. Add peas; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately place in ice water. Drain and pat dry. Cut in half crosswise; place in a large bowl. Sprinkle with goat cheese.
  • In a small bowl, whisk dressing ingredients. Pour over pea mixture; toss to coat.
Nutrition Facts
1 cup: 197 calories, 12g fat (3g saturated fat), 9mg cholesterol, 368mg sodium, 16g carbohydrate (8g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2-1/2 fat, 2 vegetable.

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  • jennt1981
    Sep 2, 2019

    When I searched for snow peas with goat cheese recipes this is the one I saw first. As a VFE I was pleased to find this recipe as I trust that all TOH recipes are going to be tasty! I made just a few changes to the recipe using snow peas because that's what we had, a premade honey mustard dressing and crispy onions for some contrast. Perfect end of the summer recipe that paired great with our jerk chicken wings and coconut purple sweet potato raisin salad!