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Mixed Pea Salad with Mint

By The Canadian Living Test Kitchen

Tested till perfect

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Mixed Pea Salad with Mint

This recipe makes 6 servings

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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

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.

Ingredients

  • 3 cups sugar snap peas
  • 1-1/2 cups snow peas
  • 1 cup shelled fresh peas
  • 3 tbsp walnut oil or vegetable oil
  • 1 tsp grated lemon rind
  • 3 tbsp lemon juice
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 1/3 cup chopped fresh mint
  • 1/4 cup chopped fresh chives
  • 1/3 cup 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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