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1, 2, 3 Pea Salad

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Trudy Knapp, one of our preschool curriculum liaisons, brought us this recipe from her Mum across the pond in England. Bringing all types of peas together in this dish showcases their bright green colors and sweet, fresh flavors. This is a featured recipe from our Preschool Food Adventure.

Ingredients

Food
Amt
Units
Prep
Notes
12 ounces frozen green peas, thawed (about 2 cups)
frozen green peas
12
ounces
thawed
about 2 cups
2 cups sugar snap peas, trimmed and chopped
sugar snap peas
2
cups
trimmed and chopped
2 cups snow peas, trimmed and chopped
snow peas
2
cups
trimmed and chopped
2 tablespoons chopped mint
chopped mint
2
tablespoons
2 tablespoons fresh lemon juice (about 1 lemon)
fresh lemon juice
2
tablespoons
about 1 lemon
⅓ cup olive oil
olive oil
cup
1 tablespoon honey
honey
1
tablespoon
¼ teaspoon salt
salt
¼
teaspoon
optional: ¼ cup crumbled feta cheese
optional: crumbled feta cheese
¼
cup

Method

Defrost frozen green peas in a colander. Chop snap peas and snow peas into 3 pieces and each and add into large bowl for salad. Chop or tear mint. Sprinkle mint pieces on the salad. Juice lemons. Add olive oil and honey to lemon juice and whisk together. Pour dressing onto salad and then mix gently. Use feta as an optional topper!

Prep time
10 min
Cook time
0 min
Yields/Serves:
6

Yum Ratings

😫😟😐😀😍 “I LOVE all kinds of peas! This salad is one of my favorites.” —Wendy, a grown-up
😫😟😐😀😍 “I like the crunch and color!” —Roger, age 4
😫😟😐😀😍 “I'm still practicing peas” —Maria, age 5