Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Bring a saucepan of salted water to a boil. Blanch peas and snow peas, about 1 minute each, rinsing in ice water so that they remain bright green and crisp. Drain and set aside to dry.

In a medium bowl, mix yogurt with mayonnaise, lemon juice, salt and pepper, and fold into peas along with mint. Refrigerate covered. To serve, spoon onto individual plates or a serving platter, sprinkle bacon over the top and garnish with mint leaves.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

American Macaroni Salad

Recipe courtesy of Food Network Kitchen

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Snow Pea and Avocado Slaw

Recipe courtesy of Food Network Kitchen

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Grilled White California Peaches with Almond-Mint Pesto

Recipe courtesy of Bobby Flay

Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Recipe courtesy of Bobby Flay

Grilled Nectarine Salad

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.