"My wife was repelled by overcooked vegetables as a child and now refuses to eat them. But she can be seduced into eating them raw on occasion," writes Bill Hunt. When fresh peas came into the makret, he made this salad for the two of them. Her opinion? "Not bad" - a high compliment in her vocabulary, says Hunt.

Bill Hunt, Burlingame, California
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta, uncovered, in 1 to 1 1/2 quarts boiling water until barely tender to bite, 6 to 7 minutes. Put shelled peas in colander. Pour hot pasta and its cooking water over peas; drain. Let pasta and peas stand a few minutes, then rinse with cold water; drain well.

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  • Mix mayonnaise, onion, horseradish, and garlic. Stir in peas and pasta. Add salt and pepper to taste. Place lettuce leaves on serving dishes. Spoon salad onto lettuce.

Nutrition Facts

231 calories; calories from fat 21%; protein 8.4g; fat 5.3g; saturated fat 0.9g; carbohydrates 38g; fiber 4.6g; sodium 194mg; cholesterol 0mg.
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