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!
margie says
August 5, 2011 at 9:55 amLooks wonderful!
Thanks for sharing the recipe. 🙂
Arkansas Patti says
August 5, 2011 at 12:30 pmNow that is my kind of salad. I love sugar snap peas. In season, they are my garden treat. Need to try grapeseed oil. Thanks.
Lorraine @ Not Quite Nigella says
August 5, 2011 at 1:22 pmDelicious looking salad RMW! Where I am currently it is snowing but I love the look of this! 😀
Raw Thoughts And Feelings says
August 6, 2011 at 3:28 amI love salad, and this looks wonderful!
Jenny Matlock says
August 6, 2011 at 1:20 pmThis 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!
Jen C. says
August 7, 2011 at 4:09 amThis 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 🙂
Barbara Bakes says
August 7, 2011 at 7:15 pmIt looks so fresh and tasty. I need to kick my lunches up a notch.