Spring Pea Salad
This seasonal salad is fresh and light, thanks to sugar snap peas, a dash of lemon juice, and mint leaves.
Recipe - Stillwater Wine & Spirits
Spring Pea Salad
Prep Time5 Minutes
Servings6
Cook Time10 Minutes
Ingredients
1 tbsp, plus 1 tsp fresh lemon juice
2 tsp honey
1 tsp Dijon mustard
1 tsp finely grated lemon zest
1/2 tsp salt
1/4 tsp pepper
1/4 cup extra-virgin olive oil
1 bag (13 oz) Birds Eye frozen peas
8 oz sugar snap peas, strings removed, trimmed, and sliced diagonally
1/2 cup torn fresh mint leaves.
Directions
- In a small bowl, whisk lemon juice, honey, mustard, lemon zest, salt, and pepper. Slowly whisk in the olive oil.
- Cook peas according to package directions. Drain and rinse under cold water until cool. Transfer to a serving bowl. Add the sugar snap peas, mint, and pour over the vinaigrette. Toss to combine.
5 minutes
Prep Time
10 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Directions
- In a small bowl, whisk lemon juice, honey, mustard, lemon zest, salt, and pepper. Slowly whisk in the olive oil.
- Cook peas according to package directions. Drain and rinse under cold water until cool. Transfer to a serving bowl. Add the sugar snap peas, mint, and pour over the vinaigrette. Toss to combine.