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Sugar snap pea salad with spinach

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Ingredients for 4 servings:

  • 150 g sugar snap peas
  • some salt and pepper
  • 100 g spinach, young
  • ½ bunch radishes
  • 30 g alfalfa sprouts
  • 120 g whole milk yogurt
  • 1 tbsp lemon juice
  • 1 tsp mustard, medium hot
  • 1 tbsp liquid honey
  • 1 tbsp olive oil
  • 4 sprigs of mint
  • 50 g feta cheese

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

simple

Cook the snow peas in boiling salted water for about 4 minutes. Pour into a colander, rinse with cold water, and drain. Wash the spinach and drain well. Thinly slice the radishes. Rinse the sprouts in a colander and drain well. Mix together the yogurt, lemon juice, mustard, and honey. Whisk in the oil. Season with salt and pepper. Mix the snow peas, spinach, radishes, and dressing. Finely chop the mint leaves. Crumble the cheese over the salad. Garnish with mint and sprouts. 120 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sugar snap pea salad with spinach

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