This is the recipe for the salad in the following post.

Sugar Snap and Feta Salad

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Ingredients

• 1/2 cup thinly sliced red onion
  
• 12 ounces sugar snap peas
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon white wine vinegar
• 1/2 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup crumbled feta cheese

Preparation

1. Place the red onion in a bowl of ice water for 10 minutes. Drain and pat dry.

2. Cook trimmed sugar snap peas in boiling water 2 minutes. Drain and plunge peas in ice water; drain and pat dry.

3. Whisk fresh lemon juice, olive oil, ww vinegar, honey, salt and pepper in a medium bowl.

4. Add peas, onion and feta cheese. Toss well.

Cooking Light, MAY 2010