Rating: 5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 8

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.

Hugo Matheson & Kimbal Musk
Recipe by Cooking Light June 2006

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

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

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

Nutrition Facts

90 calories; calories from fat 40%; fat 4g; saturated fat 1.3g; mono fat 1.4g; poly fat 0.2g; protein 5.6g; carbohydrates 9.1g; fiber 3.3g; cholesterol 6mg; iron 1.1mg; sodium 342mg; calcium 107mg.
Advertisement
Advertisement