Three Pea Salad

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Fresh and crisp, this three pea salad has snap peas, snow peas, English peas, feta, walnuts, parsley and mint tossed in lemon vinaigrette.

Prep Time15

Total Time15

Course: Salads

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For salad

8 ounces snap peas, sliced on the diagonal into 1/4-inch pieces
8 ounces snow peas, sliced on the diagonal into 1/4-inch pieces
1 cup green peas, thawed if frozen
3 scallions, thinly sliced
1 tablespoon chopped parsley
1 tablespoon chopped mint
1/4 cup crumbled feta
1/4 cup chopped toasted walnuts

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 lemon, juice
1/4 cup olive oil

Instructions

In a large bowl, combine the snap peas, snow peas, green peas, scallions, parsley, mint, feta and walnuts.
To make the dressing, whisk the garlic, mustard, salt, pepper, lemon juice and olive oil in a small bowl.
Drizzle the dressing into the salad, tossing to combine.

Notes

You can make the salad and dressing up to 2 days in advance. Store them in the refrigerator in separate containers. Let them sit at room temperature for 15 minutes before combining them.

Leftover salad can be stored in an airtight container in the refrigerator up to 3 days.

Nutrition