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8 servings, about 1 cup each
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To blanch the peas, add them to a large pan of boiling water. Cook, uncovered, 30 sec. to 1 min. or until peas are bright green in color. Drain peas, then immediately plunge them into bowl of ice water to stop the cooking process. When peas are completely cooled, drain them, then pat them dry.
Substitute 2 large regular radishes for the watermelon radish.
Substitute basil or chives for the tarragon.
This vibrantly colored vegetable salad is the perfect recipe to serve on a hot summer night - or any other night. As a bonus, the crunchy snap peas are high in vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.