Pea, Fennel and Goat Cheese Salad

Pea, Fennel and Goat Cheese Salad IMAGE Author: Canadian Living Credits: Pea, Fennel and Goat Cheese Salad IMAGE

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.

  • Portion size 4 servings

Ingredients

  • 1 1/2 cup shelled fresh pea
  • 6 cups lightly packed fresh baby spinach
  • 1 bulb fennel thinly sliced
  • 1/3 cup crumbled soft goat cheese
Dressing:
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch granulated sugar

Method

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 facts Per serving: about

  • Fibre 6 g
  • Sodium 238 mg
  • Sugars 4 g
  • Protein 7 g
  • Calories 166.0
  • Total fat 10 g
  • Potassium 642 mg
  • Cholesterol 6 mg
  • Saturated fat 3 g
  • Total carbohydrate 14 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 63.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 51.0
  • Vitamin C 47.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pea, Fennel and Goat Cheese Salad

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