Snap Pea Salad with Lemon and Feta

Snap Pea Salad with Lemon and Feta

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From: Diabetic Living Magazine

Fresh greens, lemony vinaigrette, briny feta, and crisp radishes and pea pods all come together in this side salad that you'll want at every meal. We love Meyer lemons in this salad, but any variety will do.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 teaspoons olive oil
  • 1 tablespoon Meyer lemon juice
  • ½ teaspoon Dijon-style mustard
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • ½ of a medium fennel bulb, leafy fronds reserved
  • 2 cups sugar snap pea pods, trimmed and halved diagonally
  • 1 cup baby arugula
  • 4 radishes, thinly sliced
  • ½ cup crumbled feta cheese (2 ounces)
  • 1 Meyer lemon, thinly sliced


  • Prep

  • Ready In

  1. For dressing, in a small bowl whisk together oil, lemon juice, mustard, salt and pepper.
  2. Trim, halve, core and thinly slice fennel bulb. In a large bowl combine sliced fennel, snap peas, arugula and radishes. Drizzle with dressing; toss to coat.
  3. Top servings with cheese and fennel fronds and serve with lemon slices.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 108 calories; 8 g fat(3 g sat); 3 g fiber; 9 g carbohydrates; 4 g protein; 32 mcg folate; 13 mg cholesterol; 4 g sugars; 812 IU vitamin A; 46 mg vitamin C; 124 mg calcium; 1 mg iron; 200 mg sodium; 266 mg potassium
  • Nutrition Bonus: Vitamin C (77% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, 1 vegetable

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