Food & Cooking Recipes Salad Recipes Salad with Mint and Peas By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 4 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. Ingredients 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 ½ cup fresh mint leaves, torn into bite-size pieces Directions 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. Print