Name: Sugar Snap Pea Salad
Total time: 25 min
Ingredients: 1/4 cup mayonnaise; 2 tablespoons extra-virgin olive oil; 2 tablespoons white wine vinegar; 2 tablespoons chopped fresh dill; 1 tablespoon Dijon mustard; 1 small garlic clove, minced; Salt and pepper; 1 pound sugar snap peas, strings removed, cut in half diagonally; 2 ounces (2 cups) baby arugula; 1/2 English cucumber, halved lengthwise and sliced thin; 6 radishes, trimmed, halved, and sliced thin (1 cup)

Why This Recipe Works

For a salad that showed off a variety of fresh, seasonal flavors to complement sugar snap peas, we added a few handfuls of peppery arugula, some thinly sliced spicy red radishes, and a healthy amount of cooling English cucumber. We tried the sugar snap peas both blanched and raw and found that raw peas gave the salad the best texture. For the prettiest presentation, we cut the pods in half diagonally. We dressed the components in an easy, creamy white wine vinaigrette bolstered with chopped dill and a bit of mustard for personality.

Before You Begin

This salad can be refrigerated for up to 1 hour before serving.

Instructions

Whisk mayonnaise, oil, vinegar, dill, mustard, garlic, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl.

Add snap peas, arugula, cucumber, and radishes and toss to combine. Season with salt and pepper to taste. Serve.