Baby Spinach and Pea Shoot Salad with a Honey Lemon Vinaigrette

Photo by: Bevi
Olupines

by Bevi

about 1 year ago

This is a wonderful melding of ingredients for any young Spring green, including watercress, baby lettuces, and this combination. I tasted a similar salad in a restaurant in Truro, Mass. and have loved it ever since. The taste is fresh and of course you are eating your vitamins and minerals!

Serves 2 - can easily be doubled

  • 2 large handfuls young pea shoots
  • 2 large handfuls baby spinach
  • 1/4 cup roasted and chopped pistachios
  • 12 pieces thinly shaved Grana Padano or Parmesan cheese
  • juice of 1/2 large lemon
  • 1/4 cup fruity olive oil
  • 1/2 to 3/4 teaspoon honey
  • sea salt and pepper to taste for the vinaigrette
  1. Wash the greens and dry them very throughly. Place them in a mixing bowl. Add the pistachio nuts and the cheese.
  2. To the lemon juice, add the honey and mix together thoroughly. Then whisk in the olive oil until the vinaigrette is emulsified. Add salt and pepper to taste.
  3. Pour the dressing over the salad and lightly and carefully toss. Transfer to a serving bowl.
Edamam

Nutrition Info:

PER SERVING:

  • 337 calories
  • 34g total fat
  • 5g saturated fat
  • 0mg cholesterol
  • 116mg sodium
  • 8g carbohydrate (2g dietary fiber, 4g sugar)
  • 4g protein
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