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
- Credits : Canadian Living Magazine: July 2013
Ingredients
Dressing:
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
- Folate 63.0
- Calcium 10.0
- Vitamin A 51.0
- Vitamin C 47.0
