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Ingredients

• 1 pound  Smithfield Bacon, cooked until crisp and roughly chopped
• 2 1/2 cups  frozen peas
• 1 pound  sugar snap peas, strings removed
• 2 teaspoons  sugar
• 2 tablespoons  Champagne vinegar (can substitute white wine vinegar)
• 3 tablespoons  olive oil
•   Juice and zest from one lemon
•   Salt and pepper to taste
• 1/4 cup  fresh mint, chopped

Description

This Bright Spring Green Salad Of Sugar Snap Peas And Sweet Green Peas Is Loaded With Crispy Bacon And Tossed In A Lemony Vinaigrette.

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