Sugar snap peas have been developed so that the entire pea - pod and all - is edible.
For the most concentrated flavor, grate peeled ginger against the finest holes on a grater; collect and use the juices released during grating.
Boiling sugar snap peas briefly - a process called blanching - sets their vivid green color and makes them tender. Do not combine the peas with the dressing until just before serving; the acidic ingredients in the vinaigrette will dull the color of the peas.
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