Spring Salad with Sugar Snap Peas and Feta

Mark Boughton Photography / Styling by Teresa Blackburn
  • Yield: 8 servings


1pound sugar snap peas, trimmed and halved
1 large cucumber, sliced and quartered
1/2cup thinly sliced radishes
1/3cup lemon vinaigrette, like Wish-Bone EVOO Lemon Herb Dressing
2tablespoons chopped dill
1/3cup crumbled feta cheese


  1. In a large bowl, toss together snap peas, cucumber, radishes; lemon vinaigrette, dill, pepper to taste, and feta cheese.
  2. Refrigerate 2 hours before serving.

Nutritional Info *per serving

  • Calories 72
  • Fat 4g
  • Cholesterol 4mg
  • Sodium 144mg
  • Carbohydrate 7g
  • Fiber 2g
  • Sugars 3g
  • Protein 3g