This simple salad makes great use of fresh spring peas and baby greens. Feel free
to skip the spinach and swap in whatever greens you love or have on hand.
HANDS-ON TIME
10 minutes
TOTAL TIME
10 minutes
MAKES
4 servings
INGREDIENTS
- DRESSING:
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- pinch each salt and pepper
- pinch granulated sugar
- SALAD:
- 1½ cups shelled fresh peas
- 6 cups lightly packed baby spinach
- 1 bulb fennel, thinly sliced
- ⅓ cup crumbled soft goat cheese
PREPARATION
- DRESSING: In large bowl, whisk together oil, lemon juice, salt, pepper and
sugar. Set aside. - SALAD: In saucepan of boiling salted water, cook peas until tender-crisp,
about 2 minutes. Drain and pat dry. - Add spinach, fennel and peas to dressing; gently toss to coat. Sprinkle
with goat cheese.
NUTRITIONAL INFORMATION, PER SERVING: about 166 cal, 7 g pro, 10 g total fat (3 g
sat. fat), 14 g carb, 6 g fibre, 6 mg chol, 238 mg sodium, 642 mg potassium. % RDI:
10% calcium, 19% iron, 51% vit A, 46% vit C, 63% folate.
TIP FROM THE TEST KITCHEN
When fresh peas are not in season,
substitute frozen peas.
