Recipes Sugar Snap Pea Salad with Dill Vinaigrette Be the first to rate & review! Terrific Green Salads By Melissa Rubel Jacobson Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 25 mins Yield: 4 Ingredients 1/3 cup walnuts 1/2 pound sugar snap peas, trimmed 5 celery ribs from the inner heart, with leaves, thinly sliced on the bias 1 bunch radishes (8 ounces), greens discarded, radishes halved and thinly sliced 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1 1/2 tablespoons finely chopped dill Kosher salt and freshly ground pepper Directions Preheat the oven to 350°. In a pie plate, toast the walnuts for 8 minutes or until fragrant. Let cool, then coarsely chop. In a medium saucepan of boiling salted water, blanch the sugar snaps until bright green and crisp-tender, about 2 minutes. Drain and rinse under cold water to stop the cooking. Pat dry and transfer to a large bowl. Add the toasted walnuts, celery, radishes, olive oil, lemon juice and dill and toss well. Season the salad with salt and pepper and serve. Rate it Print