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Snap Pea Salad with Lemon Parmesan Vinaigrette

Delicious Snap Pea Salad with Lemon Parmesan Vinaigrette Recipe

This Snap Pea Salad with Lemon Parmesan Vinaigrette is a refreshing dish perfect for any table.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 5 people
Course: Salads
Cuisine: American
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1 cup extra virgin olive oil
  • 2 tbsp fresh squeezed lemon juice
  • 2 tbsp white wine vinegar
  • 1/8 cup Dijon Mustard
  • 1.5 tbsp honey
  • 2 large cloves grated or pressed garlic
  • 1/2 minced shallot
  • 1 tsp coarse sea salt
  • 1/4 tsp fresh cracked black pepper
  • 1/4 tsp garlic salt
  • 1/2 cup fresh, finely grated parmesan cheese
Salad
  • 4-5 cups snap peas sliced diagonally
  • 1/3 cup chopped fresh basil
  • 1/3 cup salted, roasted, chopped pistachios
  • 8-10 slices cooked bacon chopped
  • 1/8 cup fresh, shaved parmesan cheese

Equipment

  • Oven
  • baking sheet
  • mason jar
  • knife
  • cutting board

Method
 

Preparation
  1. Preheat the oven to 350 degrees and place the bacon on a foil-lined baking sheet. Bake for 18-22 minutes depending on desired crispiness. When done, place on a paper towel-lined plate to absorb excess grease.
  2. While the bacon cooks, combine the ingredients for the dressing in a mason jar and shake to mix. Set aside.
  3. Cut the snap peas diagonally and discard the tops and bottoms. Each snap pea will give you about 3-4 slices. Chop the basil, pistachios, and bacon once cooled.
  4. Pour the dressing over the salad, starting with about 3/4 of the dressing. Toss together and top with reserved bacon, pistachios, basil, and shaved parmesan cheese. Serve with additional sea salt and fresh cracked pepper.

Nutrition

Serving: 1salad

Notes

Feel free to swap out snap peas for green beans or add cherry tomatoes for a pop of color. For a kick, sprinkle some red pepper flakes or toss in feta cheese. Experimentation is key!

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