Pea Salad Recipe

Serve this quick salad recipe in a variety of ways using our easy menu planner below.

2-3 servings

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6 Ingredients Needed:

fresh or frozen peas – 1 cup
(if using frozen, thaw and drain)

fresh or frozen snow peas – 1 cup
(if using frozen, thaw and drain)

bottled marinated artichoke hearts – 1/2 cup cut into small pieces

cashews – 1/3 cup toasted
(the toasting is optional but adds a nice deep flavor)

bottled sun-dried tomatoes in oil – 1/4 cup cut into small pieces

fresh squeezed lemon juice – 1 tbsp or to taste

Make Ahead:
- If using frozen vegetables,thaw and drain

- If toasting the cashews, simply put nuts in a dry skillet over low heat and keep stirring them until they are browned

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1. In a mixing bowl, combine the peas, artichoke hearts, tomatoes and the cashews.

2. Add the lemon juice to the bowl and mix pea salad thoroughly, adjusting the lemon juice to taste.

Note: You can also add a little of the oil from either the artichoke hearts or the tomatoes and mix into the pea salad for a little more flavor.

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Quick Meals - Menu Planner:

** Serve this simple pea salad recipe either on the side or over a bed of warm rice or rice noodles with sliced apples and grapes on the side.

** A fun way to serve this pea salad is at room temperature in cooked puff pastry shells along with store bought prepared chicken breasts. This makes a quick and easy meal.

** For a light lunch or dinner, serve this quick pea salad over cooked cold pasta along with garlic breadsticks.

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For a little variety, try the following ingredient exchanges.

* Instead of Cashews: try Walnuts, Sunflower Kernels or Pecans

* Instead of Sun-Dried Tomatoes: try Olives (black, green or oil-cured), Capers or Roasted Red Peppers in Oil

* Instead of Lemon Juice: try Olive Oil and Lemon Juice, or Seasoned Rice Vinegar or Red Wine Vinegar

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You may also want to try these simple additions. Add as much or as little as you desire.

* Cheese: Feta, Goat or Blue Cheese

* Vegetables: Water Chestnuts, Celery or Fennel

* Herbs: Mint or Chives

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