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Radish and Sugar Snap Pea Salad

Spring came early! Not really but it looks like it in this bowl. I saw a recipe on the Food Network app by Katie Lee Biegel and modified the dressing just a bit to suit my taste.

This recipe uses honey but if you are a vegan who does not eat honey, maple syrup would work nicely in it's place.

You will need:

1/2 lb sugar snap peas

6 radishes, thinly sliced

4 whole baby radishes (or 2 more large radishes, thinly sliced)

8 chives, finely chopped

Boil the sugar snap peas for just a few minutes in salted water and then cool in an ice bath for a minute. Pat dry and add to a bowl with the radishes and chives.

Toss into that bowl:

2 tsp honey

1 TBSP apple cider vinegar

2 TBSP olive oil

1 tsp salt

1 TBSP apple cider vinegar

1 TBSP balsamic glaze

Sprinkle of dried cilantro or sesame seeds

Toss together and serve!

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