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Sugar Snap Pea Salad with Radishes, Mint and Ricotta Salata
Ingredients
  • ¾ cup sliced radishes
  • 4 ounces sugar snap peas, sliced (about 1¼ cups)
  • 4 ounces ricotta salata, crumbled (about 1 cup)
  • ½ bunch mint leaves, torn (about ⅓ cup)
  • 1 clove garlic, minced
  • Pinch kosher salt, more to taste
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • Freshly ground black pepper to taste
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