Fresh pea salad with bacon

SmartPoints® value per serving
Total Time
17 min
5 min
12 min
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

6 slice(s)

Uncooked peas

1 cup(s), or thawed frozen peas

Uncooked pea shoots

4 oz, 1 container (about 5 cups)

Uncooked scallion(s)

2 medium, sliced

Low-fat vinaigrette salad dressing

cup(s), olive oil variety


  1. 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.
  2. Heat bacon in microwave according to package directions. Crumble and set aside.
  3. 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.
  4. Per serving: about 1 1/2 cups salad and 1 1/2 slices bacon