Fresh pea salad with bacon
SmartPoints® value per serving
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 flavor, 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. A fabulous opener to a warm weather meal, this salad is also great lunchbox fare, packed with some flatbread or a vegetable wrap.
Ready cooked bacon
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 small saucepan of water to boil. Add peas and cook until tender, about 3 minutes. Drain in colander and rinse under cold running water; drain again.
- Heat bacon in microwave according to package directions. Crumble and set aside.
- Combine peas, pea shoots, and scallions in large bowl. Drizzle with vinaigrette and toss until coated evenly. Divide salad evenly among 4 plates and top with bacon.
- Per serving: about 1 1/2 cups salad and 1 1/2 slices bacon