Tested till perfect Pea, Fennel and Goat Cheese Salad
Pea, Fennel and Goat Cheese Salad
Photography by Jeff Coulson/TC Media

Pea, Fennel and Goat Cheese Salad

This simple but absolutely delicious salad makes great use of freshly shelled peas and baby spinach. Feel free to substitute whatever baby greens appear in your CSA box for the spinach. Out of season, use frozen peas in place of the fresh and cook until tender-crisp.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: July 2013

Recipe5 out of 5 based on 3 ratings.
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  • Prep time 10 minutes
  • Total time 10 minutes
  • Portion size 4


  • 1-1/2 cups 1-1/2cupsshelled fresh peafresh peas
  • 6 cups 6cupslightly packed fresh baby spinach
  • 1 1bulb fennel, thinly sliced
  • 1/3 cup 1/3cupcrumbled soft goat cheese


  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 tbsp 1tbsplemon juice
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 1 pinch 1pinchgranulated sugar
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In saucepan of boiling salted water, cook peas until tender-crisp, about 2 minutes. Drain and pat dry.

Dressing: In large bowl, whisk together oil, lemon juice, salt, pepper and sugar. Add spinach, fennel and peas to dressing; toss gently to coat. Sprinkle with goat cheese.

Nutritional Information Per serving: about

cal 166 pro 7g total fat 10g sat. fat 3g
carb 14g dietary fibre 6g sugar 4g chol 6mg
sodium 238mg potassium 642mg

% RDI:

calcium 10 iron 19 vit A 51 vit C 47
folate 63
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