Sugar Snap Peas with Pecans

This bright, crisp salad,  can be a light side dish, or just a really good way to get kids to eat their vegetables. Recipe from


For the salad:

  • 1/2 cup pecan halves
  • 2 tablespoons olive oil
  • Salt
  • 1 pound sugar snap peas, ends snapped and strings removed, thinly sliced on the bias

For the vinaigrette:

  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 clove garlic, minced
  • Leaves from 1 sprig of fresh herb, cilantro, parsley or basil, minced
  • Salt
  • Freshly ground black pepper


  1. Preheat the oven to 325 degrees F. In a small bowl, drizzle the pecans with the olive oil and salt and toss to coat well. Scatter the pecans in a single layer on a baking sheet and bake for 15 minutes, or until golden brown and fragrant. Cool and reserve.
  2. Bring a large pot of water to a boil over medium heat. Just before you’re ready to serve, add the peas and cook for just 1 minute. With a slotted spoon, transfer the peas to a big bowl of ice water to stop the cooking and hold their color. Drain and place in a serving bowl.
  3. For the vinaigrette, whisk together the olive oil, vinegar, garlic, and basil in a small bowl. Season with salt and pepper. Pour the vinaigrette over the peas and toss to coat. Sprinkle the toasted pecans over the top.
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