Crunchy, sweet, tangy, fresh, everything you could possibly want out of a salad early in the spring when the sugar peas are bright and crispy and you are so very tired of roasted root vegetables.
SUGAR PEA SALAD
Author: Rocky Mountain Woman
Ingredients
- 1 cup sugar peas
- 1 stalk of celery, chopped
- 1 large carrot, chopped
- ¼ red onion, thinly sliced
- 1 cucumber, thinly sliced
- 1 t grainy mustard
- 2 T grapeseed oil
- 1 T red wine vinegar
- ½ shallot, minced
- 2 cups mixed greens
Instructions
- Toss peas, celery, carrot, onion and cucumber in a bowl
- Rinse and dry greens and put in a salad bowl
- Put vegetable mixture on top of greens
- Whisk mustard, grapeseed oil, shallot and vinegar in a separate bowl
- Drizzle with the dressing
- Season with salt and pepper to taste
Add a chunk of crusty bread and a glass of Sauvignon Blanc and you have a nice healthy light lunch!
Looks wonderful!
Thanks for sharing the recipe. 🙂
Now that is my kind of salad. I love sugar snap peas. In season, they are my garden treat. Need to try grapeseed oil. Thanks.
Delicious looking salad RMW! Where I am currently it is snowing but I love the look of this! 😀
I love salad, and this looks wonderful!
This looks so wonderfully refreshing.
I’m thinking you’re going to need to take over for Pioneer Woman. Now she has her Food Network cooking show and all, I think there’s a big spot in Blogland for tutorial cooking with great pictures.
Yum!
This looks pretty good 🙂 I wonder where I can find grapeseed oil in Tokyo…. This would make a great salad whenever I get together with my vegetarian friends 🙂 I think by now they are tired of the garden salad we always make whenever we get together 🙂
It looks so fresh and tasty. I need to kick my lunches up a notch.