Pea shoots, sugar snap peas and sweet garden peas in a light viniagrette with mint, radishes and scallions make a beautiful, crunchy spring salad. —Vicki Amsinger
apple cider vinegar
Freshly cracked black pepper and kosher salt to taste
frozen sweet peas, thawed
sugar snap peas, cut in half if large
fresh pea shoots
radishes, thinly sliced
green onions, thinly sliced
fresh mint leaves, thinly sliced
whole iceberg lettuce leaves
hard cooked eggs, sliced
In This Recipe
Whisk the dressing ingredients (vinegar through pepper and salt) in a mixing bowl then taste and adjust seasonings to your liking. Toss in the remaining ingredients, except for the iceberg lettuce and hard cooked eggs. Stir and let sit in the refrigerator for an hour or two, stirring occasionally.
Remove the salad from the fridge, drain off any excess liquid and plate on large iceberg lettuce leaves. Put a sliced hard cooked egg on the side.