Fresh pea salad with bacon
Pea shoots make for an original, pretty, and ultra tender salad. The edible leaves of the garden pea plant, the shoots are harvested young, within a month of their sprouting, and their stems and adorable tendrils are edible too. With a bright, grassy-green flavour, they mix well with more mature peas as a beautiful spring salad made hearty in this recipe with the addition of bacon. Mint and peas are a classic combo. If you happen to have fresh mint on hand—or growing in your garden—scatter thinly sliced or torn leaves over each serving.
Ready cooked bacon
Uncooked green peas
1 cup(s), or thawed frozen peas
Uncooked pea shoots
4 oz, 1 container (about 5 cups)
2 medium, sliced
Low-fat vinaigrette salad dressing
⅓ cup(s), olive oil variety
- Bring a small saucepan of water to boil. Add the peas and cook until tender, about 3 minutes. Drain in a colander and rinse under cold running water; drain again.
- Heat the bacon in the microwave according to package directions. Crumble and set it side.
- In a large combine the peas, pea shoots, and scallions. Drizzle with the vinaigrette and toss until coated evenly. Divide the salad evenly among 4 plates and top with the bacon.
- Per serving: about 1 1/2 cups salad and 1 1/2 slices bacon