Friday, July 22, 2011

Minted Tomato and Pea Salad



This refreshing salad goes well with seafood, chicken or cold meats. 

(Shown above with chilled baked salmon and simple potato salad.)

Minted Tomato and Pea Salad

1/2 cup baby spinach
2 roma tomatoes, seeded & diced
1/4 cup shelled fresh english peas or frozen peas
2 tsp cider vinegar
1/4 tsp sugar
dash of salt
5-8 mint leaves, chopped
2 tsp Extra-Virgin Olive Oil (EVOO)

Cook fresh peas for 3 minutes in boiling water; drain and refresh in
cool water, then drain and add to tomatoes.  Add nest 4 ingredients
and marinate for at least 1/2 hour. 

Strain peas & tomatoes, reserving vinegar.  Top baby spinach with
peas & tomatoes, add EVOO to reserved vinegar, and pour over top of
salad.

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