Description
Sweet sugar snap peas pair perfectly with ready-made ranch- flavored almond slices for a refreshing spring salad, so tasty it belies its ease of preparation. You'll find most of the ingredients in your produce section, including labor- saving 8-ounce packages of washed and ready-to-eat sugar snap peas and seasoned, roasted ranch almonds.

Ingredients

• 1 8-ounce package prewashed, ready-to-eat stringless sugar
  
• snap peas
  
• 1/2 tablespoon finely chopped lemon zest
  
• 1 tablespoon fresh lemon juice
  
• 1 small clove garlic, finely chopped
  
• 1/8 teaspoon crushed red pepper (optional)
  
• Pinch black pepper
  
• 2 tablespoons olive oil
  
• 1/4 cup thinly sliced green onion
  
• 1/4 cup sliced, roasted almonds, ranch-flavored
  
• Lemon slices, for garnish (optional)
  
• Salt

Preparation
Bring 2 quarts water to boil; stir in 1 tablespoon salt. Plunge sugar snap peas into boiling water; cook 45 seconds from the moment peas were added. Do not overcook even briefly or peas will become too soft. Drain; immediately plunge into ice water for 2 minutes. Drain thoroughly; reserve. To make dressing, mix zest, lemon juice, garlic, 1/4 teaspoon salt, crushed red pepper and black pepper; whisk in oil. Toss dressing with reserved sugar snap peas, green onion and sliced almonds. Arrange salad on serving platter. Garnish with lemon slices. Serve immediately.

Nutrition
no information available

Serves
4 servings

Variations
no information available