Sugar Snap Pea Salad with Lemon Mint Vinaigrette

If your sugar snap peas don’t disappear as fast as they do at my house, this is a good simple recipe in which to use them. This recipe comes from the July/August 2008 issue of Vegetarian Times.


  • ¼ cup olive oil
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons lemon juice
  • 1 tablespoon finely minced onion
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey
  • 1 lb trimmed sugar snap peas
  • ⅓ cup chopped nuts


Make the vinaigrette by whisking all the ingredients together. Cook peas in boiling water 2 minutes, till bright green, (don’t overcook). Drain, then toss peas with 3 T. of vinaigrette, stir in nuts.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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