Ingredients
Scale
- 1 cup fresh green peas, shelled
- ½ cup fresh mint leaves, chopped
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ¼ cup red onion, thinly sliced
- 1 cup baby arugula, washed
- ½ cup feta cheese, crumbled
- 2 tablespoons toasted sliced almonds
- 1 teaspoon honey (optional)
- 1 tablespoon white wine vinegar
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Bring a pot of water to a boil and blanch the peas for 1 minute, then drain and rinse under cold water.
- Whisk together lemon juice, olive oil, white wine vinegar, honey, salt, black pepper, and red pepper flakes to make the vinaigrette.
- In a large bowl, combine the blanched peas, mint leaves, red onion, baby arugula, feta cheese, and toasted almonds.
- Pour the vinaigrette over the salad and toss gently until well coated.
- Serve immediately or chill in the refrigerator for 15 minutes to let flavors meld.
Notes
- Best enjoyed fresh. Can be stored chilled for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook / Tossed
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Calories: 220