Sugar Snap Pea and Fennel Salad with Apple Cider Vinaigrette

Welcome to Spring! Fresh, light and absolutely delicious.

Sugar Snap Pea and Fennel Salad with Apple Cider Vinaigrette
Serves 4-6

Ingredients:
1 tablespoon apple cider vinegar
2 tablespoons extra-virgin olive oil or walnut oil
1 teaspoon Dijon mustard
2 teaspoons finely chopped shallots
1/4 teaspoon fine sea salt
2 cups sugar snap peas, tough strings removed, cut into strips
1 cup frozen peas, thawed
1 small fennel bulb, trimmed and cut into thin strips (review a few fronds for garnish)
1 tablespoon chopped fresh tarragon
Freshly ground black pepper
Directions:
1.  Whisk together the vinegar, oil, mustard, shallots and salt in a large bowl.  
2.  Add the snap peas, peas, fennel, tarragon to bowl.  
3.  Toss to coat and season to taste with pepper.
4.  Garnish with fennel fronds and top with toasted walnuts.  Season to taste with additional salt and pepper, if necessary.
Enjoy!

1/2 cup toasted walnuts

36 thoughts on “Sugar Snap Pea and Fennel Salad with Apple Cider Vinaigrette

  1. Great to hear from you. It's been awhile. Hope you and your loved ones are all well and healthy. We are fine –still hiking and enjoying life.That salad sounds delicious and healthy… Thanks for the recipe.Happy Easter.Hugs,Betsy

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  2. I need to break away from traditional green salads. I love sugar snap peas, and that vinaigrette looks fantastic. I'll bet it has a beautiful crunch factor to it. So Spring!

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  3. I've made a 4 bean salad – and this will be my second \”green\” for Easter Dinner!! Will be perfect with ham!!Thank you Velva and Happy Easter!

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  4. Fennel and snap peas sound great together. The salad is lovely. I posted a sugar snap pea dish to celebrate spring too.Wishing you a very happy Easter.LL

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  5. Yummy, Velva. I do love fennel in a salad…took me a while though. I've always loved it roasted, but never fresh. It all depends on what's mixed with it. This looks perfect.

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