Spring Pea Salad with Curry Dressing
How often do we need a side salad and just chop up the same green lettuce and tomatoes? I love this vibrant, fresh, green pea salad as a change of pace. I highly recommend trying it, and you can use a variety of dressing choices with this dish.
2 cups sugar snap peas, trimmed and diagonally sliced
1 tablespoon curry powder
1 1/2 tablespoons fresh lime juice
1/4 cup mayonnaise
3 tablespoons plain Greek yogurt
1 tablespoon fat-free milk
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (10-ounce) package frozen petite green peas, thawed
1 (10-ounce) package frozen petite green peas, thawed
3/4 cup red onion, very thinly sliced
2 ounces feta cheese, crumbled (about 1/2 cup)
1/3 cup torn fresh mint leaves (optional – this is a unique ingredient a not all large crowd members will like.)
1/3 cup torn fresh mint leaves (optional – this is a unique ingredient a not all large crowd members will like.)
Directions:
Bring a large pot of water to a boil. Add snap peas; cook 2 minutes. Drain and rinse with cold water; drain well. Set aside.
Combine curry and juice in a small bowl. Let stand 5 minutes. Add mayo, yogurt, milk, sugar, salt, and pepper. Whisk until thoroughly mixed.
Combine snap peas, red onion, green peas, feta (and mint) in a large bowl. Add dressing; toss gently to coat.
Serve chilled.
Roast 'n Relish 