Fresh Pea Salad with Feta & Walnuts
This healthy take on fresh pea salad contains frozen or fresh shelled peas along with one or both fresh snow and snap peas tossed with a light vinaigrette dressing. Perfect for lunch or summer side dish.
Servings: 4
Calories: 158kcal
Equipment
- 4-quart saucepan
- colander
- Large bowl
Ingredients
- 2¾ cups peas, mixture of shelled, snap & snow peas*
- 1 small sweet onion, cut in half and thinly sliced
- 1/3 cup walnuts, chopped
- 2 tablespoons chopped mint leaves
- 2 to 3 ounces feta cheese, crumbled
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- salt & pepper, to taste
- lettuce for serving (optional)
Instructions
- Prep all the salad ingredients and fill a large bowl with water and ice.
- Bring a pot of water to boil and blanch all the prepared peas for 30 seconds. Strain peas and immediately add to the bowl of ice water for a couple minutes.
- Drain peas, shaking a bit to help dry them, and place in a serving bowl.
- Add the onions, mint, and walnuts to the bowl.
- Make the vinaigrette in a 1-cup measuring glass or small bowl by combining the vinegar, Dijon mustard, salt, pepper, and oil. Mix well.
- Toss the salad with half the dressing. Refrigerate or serve immediately, drizzling the remaining dressing if desired at the table.
Notes
*I like to use 3/4 cup shelled peas and 2 cups of snap and/or snow peas.
Make Ahead: Can be made up to a day ahead (add walnuts before serving for maximum crunch).
Substitutions:
- Use a crumbled blue cheese, goat cheese, or queso fresco in place of feta.
- Use sliced almonds or sunflower seeds in place of walnuts.
Nutrition
Calories: 158kcal | Carbohydrates: 14g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 168mg | Potassium: 299mg | Fiber: 3g | Sugar: 8g | Vitamin A: 901IU | Vitamin C: 45mg | Calcium: 131mg | Iron: 2mg
