Butter Lettuce and Spring Pea Salad with Mustard Vinaigrette
This salad comes together in a snap with fresh homemade dressing and is tasty with fresh or frozen peas!
Prep Time20 minutes mins
Total Time20 minutes mins
Servings: 6
Calories: 151kcal
- 2 cups shelled fresh peas, or frozen
Optional:
- Chive blossom florets or snipped fresh chives
Make the Mustard Vinaigrette:
In a medium bowl combine 1 Tablespoon fresh dill weed, 1 Tablespoon lemon juice, 1 Tablespoon vinegar, 2 teaspoons mustard, ¼ teaspoon salt, and ¼ teaspoon pepper. Add 3 Tablespoons olive oil and whisk until fully blended. Add peas to vinaigrette; toss to coat.
Slice 1 small head of endive in half lengthwise and remove core. Slice endive again lengthwise into thin strips. Add endive to pea mixture; lightly toss to mix.
Arrange lettuce on a plate; top with pea mixture. Sprinkle with additional pepper. If desired, top with nuts and chive blossom florets.
Serving: 1g | Calories: 151kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 137mg | Potassium: 368mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3430IU | Vitamin C: 30mg | Calcium: 66mg | Iron: 2mg