Mixed Pea Salad with Mint
This fresh, summery salad is delicious using any variety of pea that's called for, but the mélange lends an array of pleasing textures. Carry the nuts in a separate container to sprinkle on just before serving.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 154 |
| pro | 4 g |
| total fat | 12 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 493 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 14% |
| vit A | 4% |
| vit C | 57% |
| folate | 20% |
-
3 cups (750 mL) sugar snap peas (6 oz/175 g)
1-1/2 cups (375 mL) snow peas (6 oz/175 g)
1 cup (250 mL) shelled fresh peas (6 oz/175 g)
3 tbsp (50 mL) walnut oil or vegetable oil
1 tsp (5 mL) grated lemon rind
3 tbsp (50 mL) lemon juice
3/4 tsp (4 mL) each salt and pepper
1/3 cup (75 mL) chopped fresh mint
1/4 cup (50 mL) chopped fresh chives
1/3 cup (75 mL) toasted chopped walnuts
Preparation:
Fill large bowl with ice water; set aside.
Pinch stem ends of sugar snap peas and snow peas, pulling off strings at seams. In large pot of boiling salted water, cook sugar snap peas, snow peas and shelled peas for 30 seconds. Drain and transfer to ice water; stir until peas are cold. Drain and pat dry.
In bowl, whisk together oil, lemon rind and juice, salt and pepper. Add peas, mint and chives; toss. (Make-ahead: Refrigerate in airtight container for up to 6 hours.) Sprinkle with walnuts.
Source
Canadian Living Magazine: June 2004
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