Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 3 cups sugar snap peas, trimmed
- 1 teaspoon lemon rind
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 2 tablespoons fresh mint, chopped
Directions[]
- Combine sugar snap peas in boiling water 2 minutes or until crisp-tender; drain.
- Combine lemon rind, lemon juice, olive oil, salt, and sugar, stirring with a whisk.
- Toss peas with lemon mixture and mint.
Yield: 6 servings