Snap Pea Salad

Snap Pea Salad

Snap Pea Salad

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  • 180 cal
  • 10g fat (6g sat)
  • 40mg chol
  • 460mg sodium
  • 11g carb
  • 2g fiber
  • 7g sugars
  • 12g protein


  • 1 pound snap peas, strings removed and cut in half
  • ½ cup plain Greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar, or to taste
  • Salt and pepper, to taste
  • 2 strips cooked bacon, crumbled (optional)
  • 6 ounces young Gouda cheese, diced
  • 1/4 small red onion, minced
  • 2 tablespoons chopped fresh parsley


Cook peas in boiling water until bright green, about 1 minute. Drain and rinse with cold water until cool; set aside.

In a bowl, combine yogurt, vinegar, sugar, salt and pepper. Toss peas, bacon, cheese and onions with yogurt mixture to coat; fold in parsley. Cover and refrigerate for 2 hours before serving.

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