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Salad with Mint and Peas

Pairing mint and peas signals that spring's in full swing. Use fresh mint, but skip the work of shelling peas: You'll get good results with frozen ones swapped in for fresh.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2007


  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 head Bibb lettuce (about 9 ounces), washed well and torn into bite-size pieces
  • 1 cup frozen peas, thawed
  • 1/2 cup fresh mint leaves, torn into bite-size pieces


  1. In a large bowl, whisk together lemon juice and mustard. Whisk in oil; season with salt and pepper. Add lettuce, peas, and mint; toss to coat.

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