Recipe – Fresh Pea Salad with Spinach, Feta and Mint

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The wait is over.  Let the shelling begin!  The peas are practically bursting out of their pods just begging to be picked. Yum Yum Yum!  I love this time of year.

I whipped up the delicious pea salad for the Handsome Husband’s lunch this morning in between moving the sprinklers from one garden bed to another.  Don’t worry, I didn’t give it all to him.  I held some back and hid it in the crisper drawer for a little midnight snack later tonight.

Do you love fresh peas?  Well what are you waiting for? Get off your duff, and go find a farmer and buy some fresh shelling peas.  Or if you’re a slacker, I suppose you could use frozen peas.  But it won’t be the same.  And if you come back here and go on about how wonderful this salad was with frozen peas, I will give you the evil eye from behind my computer screen.  Because there is nothing better in this world than eating fresh peas out of the pod.

{Okay, so I lied.  I’d give up a lifetime of fresh peas for a month long trip around the world}.

Here’s the recipe

Ingredients

2 cups fresh peas, shelled
5 mint leaves, chopped
4 oz feta cheese crumbles
1 teaspoon Dijon mustard
2 tablespoons olive oil
1 teaspoon white wine vinegar
4 oz spinach leaves, chopped

Directions

After shelling your peas, blanch them in boiling water for 2 minutes.  Place peas in ice cold water to cool.  Rinse.

Combine the peas, feta, and mint in a large bowl and set aside.  Place 1 oz spinach leaves on plate.

Mix the mustard, olive oil and vinegar together with a whisk and pour over the pea salad.  Toss and serve. {Serves 4}

Are you a princess?  Not sure?  Well, there’s one way to find out…  Amazon has several versions of the Princess and the Pea for sale, but the one by Hans Christian Anderson is my favorite.

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