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Green Pea Salad with Orange Blossom Honey

Serves 6 to 8
Time 20 min
Salads don’t get much greener than this fresh and easy combination of blanched green peas, crunchy raw sugar snap peas and tender pea shoots. Tossed with a white balsamic vinaigrette, the salad is perfect for a brunch, picnic or weeknight dinner.
Ingredients
  • 2 cups fresh or thawed frozen green peas
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons orange blossom honey
  • 1 tablespoon chopped fresh tarragon
  • 1/2 teaspoon coarse sea salt
  • 12 ounces sugar snap peas strings removed, peas thinly sliced diagonally
  • 1/2 cup pea shoots or torn baby spinach leaves
Method

Fill a large bowl with ice water and set aside. Bring a medium saucepan of water to a boil over high heat. Add green peas and cook until just tender, about 5 minutes. Drain and place in ice water for 2 minutes to stop the cooking. Drain well.

In a large bowl, whisk together vinegar, honey, tarragon and salt until blended. Add green peas, sugar snap peas and pea shoots. Gently toss salad until evenly coated.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 cups fresh or thawed frozen green peas
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons orange blossom honey
  • 1 tablespoon chopped fresh tarragon
  • 1/2 teaspoon coarse sea salt
  • 12 ounces sugar snap peas strings removed, peas thinly sliced diagonally
  • 1/2 cup pea shoots or torn baby spinach leaves