Sugar Snap Peas, Cherries & Almond Salad

Step 1

Preheat oven to 350°F. Line a rimmed baking sheet with foil. Spread the almonds evenly over the baking sheet. Bake for approximately 5 to 7 minutes total stirring after 3 minutes or until almonds are golden brown. Allow to cool completely before using.

Step 2

Bring a large pot filled with 3 quarts of water to a boil over high heat. Add sugar snap peas and cook for 3 to 5 minute or until peas are bright green and crisp tender; drain.

Step 3

Transfer peas to a large bowl. Add remaining ingredients and toss gently to coat. Serve at room temperature.