Three-Pea Salad
28 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 196 |
| pro | 7 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 13 g |
| fibre | 4 g |
| chol | 7 mg |
| sodium | 444 mg |
| potassium | 365 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 15 |
| vit A | 23 |
| vit C | 82 |
| folate | 23 |
This gorgeous, delicate salad contains many springtime elements. If using watercress, don't use the hydroponic variety because it is too delicate.
Ingredients
- 1 cup fresh peas
- 1 lb sugar snap peas, trimmed
- 2 tbsp white balsamic vinegar or wine vinegar
- 2 tsp 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 or pea tendrils
- 3/4 cup crumbled feta cheese
Preparation
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.
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.
Source : Canadian Living Magazine: June 2009
- Keywords : Salad; Make-Ahead; Peas; Feta; Green onions; Honey; Radishes;
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