If you manage to get those fresh peas home from the store or farmers’ market, this salad is a winner. If they are out of season use tiny frozen peas sometimes called Sweetlets in the freezer section. Rinse under cold water, drain well, and use instead of fresh peas.
2 stalks celery, sliced thinly
1 ½ cups (375 mL) fresh OR frozen baby peas, thawed
¾ cup (175 mL) diced fresh parsley
¼ cup (60 mL) finely sliced fresh mint
¼ cup (60 mL) thinly sliced fresh chives
1 tbsp (15 mL) canola oil or cold pressed canola oil
1 tbsp (15 mL) frozen orange juice concentrate, thawed
1 tbsp (15 mL) apple cider vinegar
1 tsp (5 mL) Dijon mustard
- Toss together the celery, peas, parsley, mint and chives in a large bowl.
- To make the dressing: Whisk together oil, orange juice concentrate, vinegar, and Dijon. Pour over peas and toss well.
- Serve. Eat the same day. It still tastes great the second day but the vinegar starts to turn the peas a terrible looking grey green. Just warning you.
Makes – 2 ½ cups One serving = ½ cup (125 mL)
One serving contains: 79 Calories, 3.2 g Total fat, 0 g Sat Fat, 0 g Trans Fat, 45 mg Sodium, 9.9 g Carbs, 3 g Fiber, 4.4 g Sugars, 3 g Protein
From Healthy Starts Here! (Whitecap 2011)