MINT PEA SALAD

MINT PEA SALAD image

Categories Salad

Yield 8 servings

Number Of Ingredients 12

Fresh English Pea Salad with Mint and Pecorino
From
This simple salad boasts plenty of early summer flavor. You can substitute crumbled feta cheese for the pecorino. If you can't find fresh peas, use frozen thawed petite green peas.
2 cups water
1 cup shelled green peas (about 1 pound unshelled)
6 cups trimmed arugula
1/4 cup chopped fresh mint
1 1/2 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) shaved fresh pecorino Romano cheese

Steps:

Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute. Drain and plunge peas into ice water; drain. Combine peas, arugula, and mint in a large bowl. Add lemon juice, olive oil, salt, and pepper; toss well. Sprinkle with cheese. Serve immediately. NUTRITION PER SERVING CALORIES 90(40% from fat); FAT 4g (sat 1.3g,mono 1.4g,poly 0.2g); PROTEIN 5.6g; CHOLESTEROL 6mg; CALCIUM 107mg; SODIUM 342mg; FIBER 3.3g; IRON 1.1mg; CARBOHYDRATE 9.1g

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