Wednesday, March 21, 2018

Pesto and Green Pea Salad

This is a good salad to have on hand since the ingredients (except for the lettuce) have a long shelf life.

Romaine lettuce (three or four heads, according to your salad lovers)
1 cup frozen petite peas 
4-6 ounces feta cheese
4-6 ounces toasted sliced almonds 
Chopped fresh mint (optional)

1. Finely chop the lettuce.

2. Toast the almonds, if desired, and put in the fridge to cool.

3. Add the frozen peas, which will keep the salad cold and crisp until you serve it.

4. Add the other ingredients and toss lightly.


6 tablespoons pesto (Costco's pesto is excellent, but any brand is fine.)
3 tablespoons extra virgin olive oil
1 teaspoon rice vinegar 1/4 teaspoon salt 

Shake all ingredients in a jar and dress salad according to taste. Keeps well in the fridge.

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