Name: Herby Pea Salad
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 tablespoon olive oil -; 2 medium leeks (white portion only), thinly sliced -; 3 small zucchini, halved and sliced -; 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces -; 3 cups frozen petite peas (about 16 ounces), thawed -; 2 tablespoons each minced fresh chives and parsley -; 1 to 2 tablespoons minced fresh tarragon -; Dressing: -; 3 tablespoons olive oil -; 2 tablespoons rice or white wine vinegar -; 3/4 teaspoon salt -; 1/2 teaspoon Dijon mustard -; 1/4 teaspoon pepper -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Herby Pea Salad

1. 1 tablespoon olive oil -

2. 2 medium leeks (white portion only), thinly sliced -

3. 3 small zucchini, halved and sliced -

4. 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces -

5. 3 cups frozen petite peas (about 16 ounces), thawed -

6. 2 tablespoons each minced fresh chives and parsley -

7. 1 to 2 tablespoons minced fresh tarragon -

8. Dressing: -

9. 3 tablespoons olive oil -

10. 2 tablespoons rice or white wine vinegar -

11. 3/4 teaspoon salt -

12. 1/2 teaspoon Dijon mustard -

13. 1/4 teaspoon pepper -

How to cook deliciously - Herby Pea Salad

1. Stage

In a large skillet, heat oil over medium heat. Add leeks; cook and stir 4-6 minutes or until tender. In a Dutch oven, place steamer basket over 1 in. water. In batches, place zucchini and asparagus in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until crisp-tender. Remove and immediately drop into ice water. Drain and pat dry.

2. Stage

In a large bowl, combine peas, leeks, zucchini, asparagus and herbs. In a bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve immediately.