thepioneerwoman5.0
Arugula and Three-Pea Salad
Simple and light, this Arugula and Three-Pea Salad contains all of the best flavors of spring in each bite. It's a great addition to your Easter brunch menu.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Bring 6 cups of water to a boil in a medium saucepan and add 2 tablespoons salt. Fill a large bowl with ice water. Add the snow peas to the boiling water and cook until bright green and crisp-tender, about ⏱️ 1 minute. Using a slotted spoon, remove the snow peas and add to the ice water. Let cool completely, then drain.
2
For the vinaigrette: Combine the shallot, vinegar and the remaining 3/4 teaspoon salt in a large bowl. Let sit for ⏱️ 5 minutes. Slowly whisk in the olive oil.
large shallot, finely chopped1
3
Add the snow peas, thawed frozen peas, snap peas and radishes to the dressing and toss well. Add the arugula, cilantro, and dill and gently toss. Crumble in the goat cheese and toss again. Transfer to a serving dish.
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