Spring Pea Salad
Serves 4|
Hands-On Time:
15m
|
Total Time:
15m
Ingredients
- 1/2 cup fresh mint leaves, torn
- 1 tablespoon capers, roughly chopped
- 1 small shallot, thinly sliced
- 1 teaspoon grated lemon zest
- 1/4 cup extra-virgin olive oil
- 1/8 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound green peas, blanched (if fresh) or thawed (if frozen)
- 1/2 cup (4 ounces) crumbled goat cheese
Directions
- In a medium bowl, combine the mint, capers, shallot, zest, oil, salt, and pepper.
- Add the peas and goat cheese and toss gently. Serve at room temperature.
Nutritional Information
- Per Serving
- Calories 357Calories From Fat 63%
- Fat 25g
- Sat Fat 9g
- Cholesterol 30mg
- Sodium 228mg
- Carbohydrate 19g
- Fiber 6g
- Sugar 7g
- Protein 15g
What does this mean? See Nutrition 101.
Quick Tip
Blanching vegetables locks in flavor, texture, and color, and you don't have to worry about undercooking or overcooking.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
