Snap Pea & Feta Salad with Dates & Spicy Lemon Dressing

Snap Pea & Feta Salad

with Dates & Spicy Lemon Dressing

20 MIN
$16.99 2-4 Servings
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Vegetarian
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From the Test Kitchen

This crisp, verdant salad brings together arugula, spinach, sautéed snap peas, dates, and more with a bright lemon-honey dressing that gets a kick of heat from Calabrian chile paste. It's all finished with crumbly feta, pistachios, and almonds sprinkled on top.

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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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fresh
ingredients
Snap Pea & Feta Salad with Dates & Spicy Lemon Dressing
Title
  • 3 oz Baby Spinach
  • 2 oz Arugula
  • 4 oz Sugar Snap Peas
  • 1 Persian Cucumber
  • 1½ oz Feta Cheese
  • 1 Lemon
  • 2 Tbsps Sliced Roasted Almonds
  • 2 oz Dried Medjool Dates
  • 2 Scallions
  • 4 tsps Honey
  • ¼ cup Roasted Pistachios
  • 1½ tsps Calabrian Chile Paste
step-by-step
instructions
1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Cut the scallions into 1-inch pieces. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. Medium dice the cucumber. Roughly chop the pistachios. Pit and roughly chop the dates. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the honey, 2 tablespoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Whisk to combine.

2 Cook the snap peas & scallions

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on high until hot. Add the scallion pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly charred. Reduce the heat to medium. Add the halved peas in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat.

3 Make the salad & serve your dish

To the bowl of dressing, add the cooked snap peas and scallions, spinach, arugula, diced cucumber, and chopped dates. Season with salt and pepper. Toss to coat. Serve the salad garnished with the cheese (crumbling before adding), chopped pistachios, and almonds. Enjoy!

Tips from Home Chefs

Snap Pea & Feta Salad

1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Cut the scallions into 1-inch pieces. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. Medium dice the cucumber. Roughly chop the pistachios. Pit and roughly chop the dates. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the honey, 2 tablespoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Whisk to combine.

2 Cook the snap peas & scallions

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on high until hot. Add the scallion pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly charred. Reduce the heat to medium. Add the halved peas in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat.

3 Make the salad & serve your dish

To the bowl of dressing, add the cooked snap peas and scallions, spinach, arugula, diced cucumber, and chopped dates. Season with salt and pepper. Toss to coat. Serve the salad garnished with the cheese (crumbling before adding), chopped pistachios, and almonds. Enjoy!

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