SNAP PEA POPPY SEED SALAD — Fresh sugar snap peas are tossed with a sweet and tangy poppy seed dressing for the perfect Spring salad!
I love snap peas, and I often munch on them for an afternoon snack. So I was pretty sure I would love this Snap Pea Poppy Seed Salad. I was not disappointed.
This quick and easy salad is one of those recipes that reminds me that when it comes to cooking, keeping it simple is often best.
All you need to dress up your snap peas is some olive oil, vinegar, honey, shallots, and poppy seeds. Plus a few seasonings. Basically, you just mix everything up and your good to go. That’s all there is to it!
To make it even easier, I bought the pre-packaged snap peas that were already trimmed, but if you have a garden and grown an abundance of peas, you’ve got to try this recipe!
What surprised me most about this salad is that my kids like it! My youngest even went back for seconds. For a kid who refuses to eat any vegetable that isn’t a baby carrot dipped in Ranch dressing, this is really saying something.
I even enjoyed the leftovers the next day for lunch, and the peas were still crispy and flavorful.
This would be a welcome addition to any backyard barbecue or summer potluck, especially for folks who may be trying to eat more healthy.
Knowing how much my family loved this, and seeing my kids go back for seconds, this salad will definitely be making a regular appearance on my menu!
Be sure to save this Snap Pea Poppy Seed Salad recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Snap Pea Poppy Seed Salad
- Olive oil
- White wine vinegar
- Spices: thyme, salt and pepper
- Produce: shallots, sugar snap peas, fresh parsley
- Poppy seeds
Snap Pea Poppy Seed Salad
Fresh sugar snap peas are tossed with a sweet and tangy poppy seed dressing for the perfect Spring salad!
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1 small shallot, minced
- 1 teaspoon poppy seeds
- 1 pound fresh sugar snap peas, trimmed and halved
- 1-2 tablespoons fresh chopped parsley
- In a medium bowl whisk together the first eight ingredients until smooth.
- Add peas and toss to coat. Add parsley and toss again.
- Refrigerate at least 30 minutes before serving.
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If you love this recipe, you might also like:
Skillet Sugar Snap Peas
Spicy Roasted Asian Green Beans
Roasted Asparagus with Garlic Balsamic Drizzle
Who Dished It Up First: Adapted from Taste of Home
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