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Mixed Field Pea Salad

Yield Makes 8 servings


  • 1/3 cup red wine vinegar
  • 3 tablespoons sugar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 small purple onion, diced
  • 2/3 cup olive oil
  • 6 cups assorted field peas, cooked and drained

How to Make It

  1. Whisk together first 6 ingredients; gradually whisk in oil. Toss with peas; cover and chill 8 hours.