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Minted Pea Salad

Minted Pea Salad

"'In this refreshing recipe, fresh mint complements the peas' sweet flavor,' relates Inez Orsburn, a field editor from Demotte, Indiana."
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Ingredients

10 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. In a bowl, combine the first six ingredients; mix well. Add peas and onion; toss to coat. Cover and refrigerate for 1 hour.

Footnotes

  • Editor's Note: 3 pounds of fresh peas, shelled and cooked for 3-5 minutes, may be substituted for the frozen peas.

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Reviews

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I served this salad with leg of lamb at a church supper and got rave reviews. I used green onions and added more peas as it seemed like there was too much sauce initially. I will definitely ma...

This was good, but I thought there was way way too much dressing for the amount of peas. In my opinion the dressing should be cut in half.

Substituted yogurt and added radishes to give it more zing, then served it on a bed of shredded lettuce.

The meat and potato guy loved this! He even went back for thirds! I did go for the low-fat version by subsituting 6 oz. plain Greek yogurt for the mayo and sour cream. I also used 1/2 teaspoon o...

I wasn't sure about this when I mixed it up. But after a couple of hours in the fridge it really was good and so easy to make. Next time I think I'll add some diced sharp cheddar cheese for ...

Nice side dish for summer meals or as a lighter, fresh-tasting complement to a heavier meat entree. I've squeezed lime or lemon juice over the salad just before popping it in the fridge which r...

This can also be made with yoghurt or creme fraiche with a bit of EVOO instead of the sour cream and mayo. I also add "smidge" of minced garlic, which for me, is one clove... S&P to taste.

this really is a perfect summer salad- my daughter loves it!!

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