Herby Snap Pea and Radish Salad as seen on Valerie's Home Cooking, Season 13.
Recipe courtesy of Valerie Bertinelli

Herby Snap Pea and Radish Salad

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 6 servings



  1. Bring a large pot of salted water to a boil. Once the water is boiling, add the snap peas and cook until the snap peas are bright green but still tender-crisp, 1 to 2 minutes. Transfer the snap peas to a bowl of ice water. Set aside.
  2. Add the Greek yogurt, lemon juice, dill, chives, mint, oil, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Set aside.
  3. Drain the snap peas and add them to the bowl with the dressing. Add the radishes to the bowl and toss well to thoroughly coat the vegetables in the dressing.
  4. Serve immediately or refrigerate in an airtight container for up to 3 days.