Green Up and Pray for Spring!

This winter has been a long and cold one, no matter where you live. Thank goodness it's almost over. With spring right around the corner, take a fresh look at salads to welcome in the new warmer weather. Salads don't have to be on a leafy base. They can be filled with vegetables and bursting with a light and refreshing zing. Finding fresh English peas can be tricky, so I use frozen peas for this recipe. Try it for the first picnic of the season.


English Pea and Radish Salad

1 (16-oz.) package frozen petite green peas
1 cup very thinly sliced radishes
2 green onions, sliced (1⁄4 cup)
2 Tbsp. chopped fresh mint, plus a few sprigs for garnish
2 Tbsp. extra virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. white wine vinegar
3⁄4 tsp. salt
1⁄4 tsp. freshly ground pepper

1. Fill a large bowl halfway with water and ice. Bring a medium saucepan filled with water to a boil. Add frozen peas, and cook 1 minute; drain. Plunge into ice water to stop the cooking process; drain. Combine peas and next 3 ingredients in a bowl.

2. Whisk together olive oil and next 4 ingredients until well blended. Pour over peas; toss to coat. Let stand 15 minutes before serving. Garnish, if desired.

Makes: 8 servings

Hands-on Time: 10 min. Total Time: 30 min.

Recipe from Southern Living Around the Southern Table by Rebecca Lang (Oxmoor House, 2012)
(c) 2014 Rebecca Lang Cooks, LLC