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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
Total Time20 minutes
Course: Salad
Servings: 6
Calories: 151kcal

Ingredients

  • 2 cups shelled fresh peas, or frozen

For the Vinaigrette:

Optional:

  • Chive blossom florets or snipped fresh chives

Instructions

For Fresh Peas:

  • Fill a medium saucepan with water. Bring to boiling over high heat. Add 2 cups peas; cook for 1 minute, stirring once. Immediately drain into a colander and rinse with cold water. Drain peas again and set aside.

For Frozen Peas:

  • Let 2 cups of frozen peas thaw, rinse and set aside.

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.

Tip:

  • Break the chive blossoms from the stem to get florets.

Alternate Option:

  • Lightly tear butter lettuce into bite-size pieces and toss with pea mixture. Pass nuts and chive blossoms around the table.

Nutrition

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