Lemony Snap Peas With Variations

This recipe makes four different snap pea salads. There is one base recipe, then 3 variations included. From "Cooking Light" magazine.

• Ready In: 20 mins
• Serves: 4

Ingredients

• Base Recipe

•  ice water, bath (large bowl of water and ice)
• 8  cups water
• 12  ounces sugar snap peas, trimmed
• 1⁄2 teaspoon lemon zest, grated
• 2  tablespoons fresh lemon juice
• 1  tablespoon  extra-virgin olive oil
• 1  teaspoon Dijon mustard
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper
• 1  shallot, minced

Directions

1. In a large Dutch oven, bring the 8 cups of water to a boil; add peas and cook until crisp-tender, about 30 seconds.
2. Drain and plunge peas into the ice water bath to stop them from cooking; drain again and slice peas in half diagonally.
3. In a medium bowl, combine lemon zest and the remaining ingredients with a whisk; add peas and toss gently to coat in sauce.
4. Radish and Feta variation: Prepare the base recipe, but only use 1/8 teaspoon of the salt. Add 1/2 cup thinly sliced radishes, 1/3 cup crumbled feta (1 1/2 oz), and 3 tablespoons chopped fresh mint or basil to the pea mixture. Adds about 30 calories.
5. Israeli Couscous and Dill variation: Heat 2 teaspoons olive oil in a saucepan, over medium heat, and saute 2/3 cup Israeli couscous, for 3 minutes. Add 1 cup water, bring to a boil, cover, reduce heat, and simmer 10 minutes. Drain and rinse. Prepare the base recipe with 6 ounces of peas, increase the salt to 1/2 teaspoon and substitute 1/2 teaspoon minced garlic for the shallot. Combine pea mixture, couscous, and 1 tablespoon minced fresh dill. Top with 2 tablespoons shaved Parmesan cheese. Adds about 140 calories.
6. Toasted Almond and Pecorino variation: Prepare base recipe. Toast 3 tablespoons sliced almonds in a small skillet; cook over medium heat until lightly brown, about 3 minutes. Add almonds to pea mixture, tossing lightly. Top with 3 tablespoons shaved pecorino Romano cheese. Adds about 40 calories.