Snap Pea Salad with Fat-Free Feta


2 teaspoons Dijon mustard
1/8 cup lemon juice (or less, to taste)
1 teaspoon garlic powder
Salt and black pepper, to taste
1/8 cup fresh oregano leaves, chopped
1 1/2 pounds sugar snap peas, stems removed
2 cups grape tomatoes, halved
1 large carrot, peeled and julienned
1/2 red onion, slivered
1/2 red bell pepper, cut into thin strips
1/2 cup pitted kalamata olives, coursely chopped
6 ounces fat-free feta cheese (optional)


Bring 8 cups of lightly salted water to a boil in a large pot. Add snap peas and boil for 3-4 minutes, until beans are bright green and crisp-tender. Drain and rinse under cold water. Set aside and allow to cool.
In a large bowl, vigorously whisk together vinegar, mustard, olive oil, lemon juice, garlic powder, salt, and pepper.
Add oregano and whisk again until well-mixed.
Add veggies one group at a time, gently stirring and folding into dressing with each addition.
Add feta cheese, if using, and gently fold into salad.
Cover and allow to chill in the refrigerator for at least 30 minutes before serving.


This is a delicious, simple, very colorful salad that's packed with veggie vites and is sure to impress friends. I know this because I impressed some friends with it last night. So, there you go! I served it with turkey burgers and it was the perfect side. Who needs french fries?
Leave out the feta cheese and it's totally vegan.


6.0 servings


Saturday, June 18, 2011 - 7:47am

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