This Spring Pea Salad is a beautiful yet easy to make salad for Easter, Mother’s Day or your next spring dinner party. Full of fresh spring produce and topped off with a lemon tarragon vinaigrette. It’s sure to catch everyone’s eye!
Less than two weeks until Easter, how did that happen? Last week I shared a recipe for Carrot Cake Muffins that will be perfect to serve Easter morning along with this Crustless Vegetable Quiche. For dinner, this Spring Pea Salad will be a showstopper next to your ham or lamb!
Despite some clouds we’ve had nice weather for the last week. I want to believe that snow is gone for the season, but it’s spring in Colorado and we’re never in the clear until at least the middle of May. I made the mistake of looking at the weather for the next week and saw far too many clouds, rain drops and chances of snow showers. Guess I’ll keep the winter coat out a little longer.
As of right now it’s looking like it will just be my husband and I for Easter dinner. My mom will hopefully be coming to visit at the end of April, so I’ll have to make this Spring Pea Salad for her then…and pray that it doesn’t snow while she’s here.
Since it will just be the two of us, I’ll be keeping dinner simple and making either a small ham or possible attempting to roast lamb. I’ve never made a leg of lamb or lamb chops and it’s sort of tempting to give it a try, we’ll see. Along with the ham or lamb I plan to make either my cheesy cauliflower casserole or cheesy potato casserole. To carb or not to carb? I might save the carbs for dessert.
The base of this salad is a mix of spring greens. Obviously the clear winner when you’re making a spring salad. The toppings for the salad include Persian cucumbers, radishes, feta, sugar snap peas and green peas. The green peas are actually frozen peas because I wasn’t interested in shelling English peas. If you’re into that, be my guest. Frozen green peas are one of the few frozen vegetables that I think actually taste good.
The dressing for this Spring Pea Salad is a lemon tarragon vinaigrette. It’s tangy, a little sweet and I love the hint of anise flavor from the tarragon. If you don’t like tarragon try the vinaigrette I used for this California Cobb Salad instead. If you can find edible flowers at the store I highly recommend adding them to the salad. They make it look extra impressive! Enjoy!
More Spring Salads
- 5 ounces mixed spring greens
- 6-8 radishes sliced thin
- 1 cup sugar snap peas, sliced in half lengthwise
- 2/3 cup frozen green peas, defrosted
- 2 Persian cucumbers or half of an English cucumber, sliced
- 4 ounces feta cheese, cubed
- 1 lemon
- 1 1/2 tablespoons olive oil
- 1 tablespoon dijon mustard
- 2 teaspoon chopped tarragon
- 1 teaspoon honey
- Kosher salt and fresh ground black pepper to taste
- Arrange the mixed greens onto a platter or serving bowl. Top with the sliced radishes, cucumbers, sugar snap peas, green peas, feta and edible flower (if using them).
- Whisk together the vinaigrette ingredients and serve on the side.
Amount Per Serving: Calories: 109Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 129mgCarbohydrates: 13gFiber: 4gSugar: 6gProtein: 4g