Make our Sugar Snap Pea Salad with Cucumber & Radish for your family tonight. Our Sugar Snap Pea Salad with Cucumber & Radish is a versatile and tasty side.
What You Need
Original recipe yields 8 servings
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
3 Tbsp. milk
2 Tbsp. chopped fresh tarragon
1 Tbsp. HEINZ Distilled White Vinegar
1 tsp. lemon zest
4 slices OSCAR MAYER Deli Fresh Smoked Ham
1 English cucumber, thinly sliced
1 lb. sugar snap peas, trimmed, blanched
1 watermelon radish, thinly sliced, cut in half
3 hard-cooked eggs, cut into wedges
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Let's Make It
Mix mayo, milk, tarragon, vinegar and lemon zest until blended. Refrigerate until ready to serve.
Stack ham; cut into thin strips. Cook in small skillet on medium heat 4 to 5 min. or until crisp, stirring occasionally. Remove ham from skillet; set aside.
Arrange cucumbers around edge of serving platter. Fill center of platter with peas and radishes; top with eggs and ham. Drizzle with dressing.
How to Blanch the Sugar Snap Peas
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.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 1 cup each
* 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.