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Herby Pea Salad

Serving size: 8 servings.
Prep time: 15 mins
Cook time: 15 mins

Ingredients

  • 1 tablespoon olive oil
  • 2 medium leeks (white portion only), thinly sliced
  • 3 small zucchini, halved and sliced
  • 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 3 cups frozen petite peas (about 16 ounces), thawed
  • 2 tablespoons each minced fresh chives and parsley
  • 1 to 2 tablespoons minced fresh tarragon
  • DRESSING:
  • 3 tablespoons olive oil
  • 2 tablespoons rice or white wine vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon pepper

Directions

  • 1. In a large skillet, heat oil over medium heat. Add leeks; cook and stir 4-6 minutes or until tender. In a Dutch oven, place steamer basket over 1 in. water. In batches, place zucchini and asparagus in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until crisp-tender. Remove and immediately drop into ice water. Drain and pat dry.
  • 2. In a large bowl, combine peas, leeks, zucchini mixture and herbs. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve immediately.

Nutrition

Amount per serving
Calories: 129
Total Fat: 7g
Cholesterol: 0mg
Sodium: 353mg
Total Carbohydrate: 13g
Dietary Fiber: 3g
Protein: 4g

Photos

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