• 4 eggs
• 6 radishes, thinly sliced
• 8 cups mixed salad greens, about 5 oz.
• 1/2 lb. sugar snap peas
• 3 scallions, sliced

Boil eggs. When cool peel; refrigerate until ready to use. Over high heat bring water to a boil. Add snap peas; cook until slightly softened, 1-2 minutes. Meanwhile, fill large bowl halfway with cold water and ice cubes. With slotted spoon transfer snap peas to ice water to stop cooking, about 1 minute; drain. Cut eggs into wedges. Just before serving in bowl combine greens, radishes, scallions, eggs and sugar snap peas. Toss salad with your favorite dressing. Makes 8 servings.