{"id":39656,"date":"2025-01-21T11:58:50","date_gmt":"2025-01-21T11:58:50","guid":{"rendered":"https:\/\/peraltafinancing.com\/alternative-medicine\/snap-pea-and-fennel-salad-with-tangy-lemon-vinaigrette\/"},"modified":"2025-01-21T11:58:50","modified_gmt":"2025-01-21T11:58:50","slug":"snap-pea-and-fennel-salad-with-tangy-lemon-vinaigrette","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=39656","title":{"rendered":"Snap Pea and Fennel Salad with Tangy Lemon Vinaigrette"},"content":{"rendered":"


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One of my favorites! Great as a side dish or, add protein for a main entree!<\/p>\n

Snap Pea and Fennel Salad<\/strong>
6 cups thinly sliced sugar snap peas, ends trimmed and string removed
1\/2 cup finely chopped fresh basil
\u00bd cup thinly shaved fresh fennel
2\/3 cup roasted salted pistachios or other roasted salted nuts of choice
2 ears of corn, roasted, cooled and kernels removed
Dressing:
5 Tbsp lemon
5 Tbsp olive oil or avocado oil
2 cloves garlic, finely minced or grated
2 Tsp Dijon mustard
1 Tbsp maple syrup
3 Tbsp finely minced shallot
\u00bd tsp salt
\u00bd tsp fine black pepper
Directions:
1. In an 8 oz bottle, combine dressing ingredients. Cover and shake to blend. Taste and add
more lemon, mustard or syrup as desired. You Can make a day or two ahead and
refrigerate.
2. In a large bowl, combine snap peas, fennel, basil, pistachios and corn.
3. Before serving coat with dressing. Gently toss.
4. Garnish with additional basil or pistachios.
5. Serve immediately after adding salad dressing.<\/p>\n

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Karen Siegel Propis, MPH, MS, RD, LD, LAc<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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