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Summer Sugar Snap Pea Salad Bundle


We take no credit for this recipe, though we were inspired by our Local Wilson Farm Snap Peas to share this recipe with you! One of our favorite local restaurants is Branch Line and their Snap Pea Salad has the perfect amount of crunch, paired with a blend of flavors that is bright, fresh, and above all – tasty!

1/4 c. Extra Virgin Olive Oil
2 tbsp Chardonnay or White Wine Vinegar
1 tsp. grated lemon zest
1 tbsp. fresh lemon juice
1 tsp. minced shallot
1/2 tsp. honey

1/2 lb. fresh sugar snap peas (~3-4 cups)
1/2 c. Narragansett Ricotta
1/4 c. thinly sliced red onion
1/2 c. packed fresh mint
1/4-1/2 c. sliced almonds, or crushed whole almonds (our preference!)

Dressing first. In a large bowl, whisk together extra virgin olive oil, Chardonnay vinegar or White Wine vinegar, lemon zest, lemon juice, minced shallots, and honey.

Slice the snap peas lengthwise into thin strands, you’ll get 3-4 slices/snap pea. Slice the red onion in thin strands.

Add the snap sliced peas, red onion, and ricotta to the dressing (in the large bowl).  Tear the mint leaves on top and add a dash of salt and pepper and stir salad until all ingredients are combined. When you are ready to serve, add the crushed almonds at the very end!

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