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Pea Shoot Salad with Radishes and Pickled Onion

Photo: John Autry; Styling: Cindy Barr
Yield 6 servings (serving size: 1 cup)
With a faint pea flavor, pea shoots are lovely in salads, stir-fries, pizzas, and soups. Look for them at farm stands or Asian markets in spring, and get them while you can–their flavor turns bitter at the end of the growing season.

Ingredients

  • 1 cup cider vinegar
  • 1/2 cup water
  • 1/2 teaspoon sugar
  • 3/4 cup thinly vertically sliced red onion
  • 1 cup shelled fresh English peas
  • 1 teaspoon salt
  • 6 cups pea shoots
  • 10 radishes, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 79
  • fat 4.6 g
  • satfat 0.7 g
  • sodium 163 mg

How to Make It

  1. Combine cider vinegar, 1/2 cup water, and teaspoon sugar, stirring until sugar dissolves. Add onion; let stand 30 minutes. Drain. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain; rinse peas with cold water. Combine onion, peas, pea shoots, and sliced radishes in a large bowl. Combine olive oil, white wine vinegar, 1/4 teaspoon salt, and pepper. Drizzle oil mixture over pea mixture; toss gently.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.