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Fresh English Pea Salad with Mint and Pecorino

Fresh English Pea Salad with Mint and Pecorino

This simple salad boasts plenty of early summer flavor. You can substitute crumbled feta cheese for the pecorino. If you can't find fresh peas, use frozen thawed petite green peas.

Cooking Light JUNE 2006

  • Yield: 8 servings (serving size: about 1 cup salad and 1 tablespoon cheese)

Ingredients

  • 2 cups water
  • 1 cup shelled green peas (about 1 pound unshelled)
  • 6 cups trimmed arugula
  • 1/4 cup chopped fresh mint
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (2 ounces) shaved fresh pecorino Romano cheese

Preparation

Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute. Drain and plunge peas into ice water; drain.

Combine peas, arugula, and mint in a large bowl. Add lemon juice, olive oil, salt, and pepper; toss well. Sprinkle with cheese. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 90
  • Calories from fat: 40%
  • Fat: 4g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.6g
  • Carbohydrate: 9.1g
  • Fiber: 3.3g
  • Cholesterol: 6mg
  • Iron: 1.1mg
  • Sodium: 342mg
  • Calcium: 107mg
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Fresh English Pea Salad with Mint and Pecorino recipe

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