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Layered Baby Pea Salad

Layered Baby Pea Salad recipe

Baby peas are harvested when they are young and tender, making them sweet and flavorful.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 10.

Cooking Method
Cuisine
Courses , ,
Difficulty Beginner
Time
Prep Time: 15 min Rest Time: 30 min Total Time: 45 mins
Servings 4
Calories 600
Best Season Spring
Ingredients
  • 2 cup Baby peas
  • 2 cup Lettuce
  • 1 cup Cherry tomatoes
  • 1 small Red onion
  • 2 ounce Feta cheese
  • 2 tablespoon Fresh mint leaves
  • 2 tablespoon Lemon juice
  • 2 tablespoon Olive oil
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Black pepper
Instructions
  1. In a large bowl, layer the baby peas, lettuce, cherry tomatoes, red onion, and crumbled feta cheese.
  2. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
  3. Drizzle the dressing over the salad.
  4. Sprinkle fresh mint leaves on top.
  5. Cover and refrigerate for 30 minutes.
  6. Serve chilled.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 150kcal
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 15g5%
Sugars 5g
Protein 6g12%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

Read it online: https://for-vegan.com/recipe/layered-baby-pea-salad/