Sugar Snap Pea and Pea Shoot Salad

Slideshow: More Terrific Salads

  • Servings: 4

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  • 1/2 pound sugar snap peas, trimmed and sliced lengthwise in thirds
  • 3 1/2 ounces pea shoots (4 cups)
  • 3 tablespoons chopped tarragon
  • 1 1/2 tablespoons fresh lemon juice
  • Salt and freshly ground pepper
  • 2 1/2 tablespoons extra-virgin olive oil

How to make this recipe

  1. In a bowl, toss the snap peas with the pea shoots and tarragon. Add the lemon juice and season with salt and pepper. Drizzle in the oil, toss well and serve.

Contributed By Published August 2001

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