Green Pea Salad with Baby Spinach Bacon and Dijon Vinaigrette

  • 10 mins
  • 10 ingredients


  • 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.

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