Green Pea Salad with Baby Spinach Bacon and Dijon Vinaigrette


6 cups of baby spinach
1 cup of fresh peas (you may use frozen)
1 hard boiled egg, chopped
4 slices of thick sliced bacon, chopped and cooked until crispy, then drained
1/4 cup of thinly sliced scallions
2 tbs red wine vinegar
1 tsp Dijon mustard
1/2 tsp sugar
1 tbs extra virgin olive oil
kosher salt and fresh cracked black pepper to taste
This is a wonderful spring salad that can be prepared in less than 30 minutes.

  • Blanch peas in boiling water for 30 seconds.
  • Drain and place peas in an ice bath to stop the cooking.
  • In a salad bowl add the peas to the salad greens.
  • Add the bacon, chopped egg and scallions
  • In a separate bowl combine the vinegar, mustard, sugar and oil.
  • Season dressing with salt and pepper
  • Add dressing to salad and mix gently.




10 min


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