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Pea Salad with Bacon and Eggs

Yield
Try the fresh taste of peas. Add color and crunch to all your meals with this favorite springtime veggie.

Ingredients

  • 4 large eggs
  • 1 1/2 pounds fresh pea pods,
  • shelled (2 cups peas)
  • 6 strips smoked bacon, cut crosswise into 1/2-inch pieces
  • 1/2 small onion
  • 1 garlic clove, smashed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tablespoon red wine vinegar
  • 1/2 teaspoon whole-grain mustard

Nutrition Information

  • calories 236
  • fat 16 g
  • satfat 5 g
  • protein 13 g
  • carbohydrate 11 g
  • fiber 3 g
  • cholesterol 225 mg
  • sodium 360 mg

How to Make It

  1. Hard-boil eggs: Put eggs into a small saucepan, add enough water to cover and bring to a rolling boil over medium-high heat. Turn off heat, cover and let stand for 20 minutes. Drain, then cover eggs with ice water. Let stand until eggs are cold, about 5 minutes. Drain, then peel.

  2. Meanwhile, bring a medium saucepan half full of water to a boil. Add peas, reduce heat and simmer until peas are tender, 7 to 10 minutes. Drain and rinse with cold water.

  3. Cook bacon in a skillet over medium heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels. Pour off all but 1 Tbsp. fat from pan; add onion and garlic to pan and cook, stirring, until softened, about 5 minutes. Remove from heat. Stir in peas and bacon, followed by olive oil, vinegar and mustard. Chop eggs, add to salad and toss gently.