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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 vibrant and refreshing dish perfect for any occasion.
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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 1/2 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

  • baking sheet
  • Mason jar
  • Knife
  • Cutting board

Method
 

Cooking Instructions
  1. Preheat the oven to 350 degrees and place the bacon on a foil lined baking sheet. Bake for 18-22 minutes depending on crispiness preference. When done, place it on a paper towel lined plate to absorb the extra grease. Set aside until needed.
  2. While the bacon cooks, combine the ingredients for the dressing in a mason jar. Shake to mix. Set aside until needed.
  3. Cut the snap peas diagonally. Discard the tops and bottoms. Each snap pea will give you about 3-4 slices. Chop the basil, pistachios and bacon when it cools enough. Reserve a little of each for topping.
  4. Pour the dressing over the salad. Use about 3/4 of the dressing, or start with 1/2 and adjust to taste. Toss together and then top with reserved bacon, pistachios, and basil. Additionally, top with the shaved parmesan cheese. Serve with additional sea salt and fresh cracked pepper.

Nutrition

Serving: 1cup

Notes

For a twist, feel free to add other vegetables such as green beans or cherry tomatoes. You can replace pistachios with walnuts or mix in avocado for creaminess.

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