1-pound snap peas, strings removed and cut in half
½ cup plain Greek yogurt
1 T apple cider vinegar
1 teaspoon Sucanat (dehydrated cane juice), or to taste
Salt and pepper, to taste
2 strips cooked bacon, crumbled (optional)
6 ounces gouda cheese, diced
¼ small red onion, minced
2 T chopped fresh parsley
- Cook peas in boiling water until bright green, about 1 minute. Drain and rinse with cold water until cool; set aside.
- In a bowl, combine yogurt, vinegar, sugar, salt, and pepper. Toss peas, bacon, cheese, and onions with yogurt mixture to coat; fold in the parsley.
- Cover and refrigerate for 2 hours before serving.
Inspired by pccmarkets.com/recipe/snap-pea-salad