-
1/2 cup extra-virgin olive oil
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1/4 cup Chardonnay vinegar or other white wine vinegar
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2 teaspoons grated lemon zest plus 2 tablespoon fresh lemon juice
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2 teaspoons minced shallot
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1 teaspoon honey
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1 pound fresh sugar snap peas (about 7 cups)
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3 cups shredded rotisserie chicken
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1 cup high-quality whole-milk ricotta cheese (such as Galbani)
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1/2 cup thinly sliced red onion, rinsed in cold water and patted dry
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1 cup packed fresh mint leaves
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1 3/4 teaspoons kosher salt
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1/2 teaspoon black pepper
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1/2 cup toasted sliced almonds
Sugar Snap Pea Salad
Sweet sugar snap peas give this light summer salad from Ivan Conill’s Branch Line in Boston a satisfying crunch, while whole-milk ricotta adds heft with its mild, creamy richness. Shredded rotisserie chicken may be omitted for a vegetarian version, or you can substitute with flaked hot smoked salmon.
Nutrition Information
252
Calories
36g
Carbohydrates
26g
Protein
462mg
Potassium
4g
Fiber
5g
Sugar
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