Fresh Spring Pea Salad with Dill
Try this Fresh Spring Pea Salad with Dill recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 3
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- kosher salt to taste
- 10 oz english peas fresh, shelled (about 2.25 cups worth)
- 1-2 t shallots thinly chopped
- 2 t fresh dill weed roughly chopped
- 1 tsp mayo light variety (i only use best foods!)
- ~1/4 tsp lemon zest
- 2-4 strips cooked bacon crispy & chopped (4 if very small strips)
- 2 t shaved parmesan/pecorino cheese
- 1/8 tsp extra virgin olive oil (good quality)
- ground black pepper fine, to taste
- Carbohydrate 16.1403284849333 g
- Cholesterol 0 mg
- Fat 0.4819418927 g
- Fiber 0 g
- Protein 6.6621379285 g
- Saturated Fat 0.0850485693 g
- Serving Size 1 1 -4 servings) (95g)
- Sodium 54.5122856433333 mg
- Sugar 16.1403284849333 g
- Trans Fat 0.12757285395 g
- Calories 93 calories
Cook bacon on stove, till crisp, chop & set aside.In ~2 cups lightly boiling water, blanch peas until tender but not overcooked or mushy (2-6 minutes), depending on peas, then immediately plunging them into bowl of ice water to stop cooking.Drain peas thoroughly, and place in large mixing bowl.To bowl, add shallots, dill, lemon zest, shaved cheese, bacon, mayo & oil, combining well.Season with salt & pepper to taste.*If peas are not sweet (mine were very sweet), you can add a very small pinch of sugar as desired.*Add additional mayo, oil, salt or pepper as needed.Refrigerate salad covered until ready to serve, slightly chilled.
