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
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
Produce Lemon, 1 Each
$0.99
Essential Everyday Honey, 24 Ounce
$8.19$0.34/oz
Essential Everyday Mustard, Dijon, 12 Ounce
$2.39$0.20/oz
Produce Lemon, 1 Each
$0.99
Essential Everyday Salt, Plain, 26 Ounce
$1.29$0.05/oz
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.29$0.55/fl oz
Birds Eye Steamfresh Sweet Peas Frozen Vegetables, 10 Ounce
$1.67 was $2.49$0.17/oz
Fresh Sugar Snap Peas, 0.25 Pound
$7.99/lb$7.99/lb
Fresh Mint Bunch, 1 Each
$3.49
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.