Snappy Summer Salad

Snappy Summer Salad

1 pound fresh sugar snap peas
1 small onion
2 Tablespoons butter
1/2 cup almonds
1/4 cup olive oil
4 Tablespoons rice vinegar
1 lemon
1/4 cup fresh mint, chopped
Salt & pepper

1. Heat butter in a skillet
2. Add sliced onion, cook 3-5minutes
3. Place cleaned snap peas in a strainer
4. In a pot of boiling water, drop the strainer in, cook 4 minutes
5. Remove peas, place in ice water bath
6. In a large bowl, whisk oil, lemon juice, rice vinegar, salt  & pepper
7. Stir in the mint
8. Add the onion, add the peas