Three-Pea Salad

Author: Canadian Living

This gorgeous, delicate salad contains many springtime elements. If using watercress, don't use the hydroponic variety because it is too delicate.

  • Portion size 6 servings

Ingredients

  • 1 cup fresh peas
  • 1 lb sugar snap pea trimmed
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons wine vinegar
  • 2 teaspoons liquid honey
  • 1 pinch salt
  • 1 pinch pepper
  • 1/4 cup extra-virgin olive oil
  • 6 radishes thinly sliced
  • 3 green onions thinly sliced
  • 4 cups trimmed fresh watercress
  • 4 cups trimmed fresh pea tendrils
  • 3/4 cups crumbled feta cheese

Method

In saucepan of boiling salted water, cook fresh peas for 1-1/2 minutes. Add sugar snap peas; cook just until tender, about 1 minute. Drain and chill in ice water; drain well and set aside.

In bowl, whisk together vinegar, honey, salt and pepper; drizzle in oil, whisking constantly until blended. (Make-ahead: Refrigerate peas and dressing in separate airtight containers for up to 24 hours. Bring to room temperature.)

In large bowl, combine peas, radishes, onions and tendrils; toss with dressing. Add feta and toss.

Nutritional facts Per serving: about

  • Sodium 444 mg
  • Protein 7 g
  • Calories 196.0
  • Total fat 13 g
  • Potassium 365 mg
  • Cholesterol 7 mg
  • Saturated fat 4 g
  • Total carbohydrate 13 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 23.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 82.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Three-Pea Salad

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