Mixed Pea Salad with Pistachios and Mint

Mixed Pea Salad with Pistachios and Mint

Mixed Pea Salad with Pistachios and Mint

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  • each of 6 servings
  • 270 cal
  • 24g fat (5g sat)
  • 10mg chol
  • 230mg sodium
  • 10g carb
  • 2g fiber
  • 5g protein

Ingredients

  • 1/3 cup extra virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 to 2 tablespoons coarsely ground mustard
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • 1 cup snow pea pods, trimmed
  • 1 cup sugar snap pea pods, strings removed
  • 1 cup shelled English peas
  • 2 tablespoons olive oil
  • 1/2 cup thinly sliced shallots
  • 1 cup pea shoots (optional)
  • 1/2 cup arugula leaves (left whole if small, or chiffonade)
  • 1/4 cup toasted pistachios
  • 2 to 3 tablespoons mint leaves
  • 1/2 cup crumbled feta cheese

Directions

Combine extra virgin olive oil, vinegar, mustard, sugar, salt and pepper in a small bowl.

Blanch snow pea pods, sugar snap pea pods and English peas in salted, boiling water until they turn bright green and are just tender-crunchy, about 3 minutes. Refresh in cold water and drain. You may cut sugar peas in half on a long diagonal or leave whole.

In a sauté pan, heat olive oil over medium heat and sauté shallots until just tender; let cool.

Transfer peas along with pea shoots to a large mixing bowl and toss with shallots, arugula, pistachios, mint and any of the other fun additions recommended below.

Add enough vinaigrette to coat well. Serve topped with feta cheese.