pea n peanut salad

34 cup low-fat mayonnaise 2 tbsps green onions (minced) 1 tbsp lemon juice 10 ozs frozen peas 10 ozs peanuts (spanish) mix the first 3 ingredients together and chill 1-2 hours under cook the peas (I just run hot water over them to defrost) drain well and chill peas until cold WHEN READY TO SERVE....mix the peas and peanuts (you should have an equal volume of both) stir the dressing in and serve at once....do NOT mix in the dressing early SIMPLY A SIMPLE 'N DELICIOUS SALAD!! inspired by MA Abate

minted spring pea salad

2 1/2 c shelled fresh green peas

1 small shallot, peeled and thinly sliced or chopped finely

1 small leek or 3-4 green onions, white part only, thinly sliced

zest and juice of one lemon

1/4 c extra-virgin olive or grapeseed oil

1/2 shredded fresh mint leaves

salt and pepper to taste

bring pot of salted water to a boil

pour peas into water and cook for no more than 2 minutes

drain and immediately plunge the peas into a bowl of ice water

drain and pat dry with a towel

puree 1/2 c  of peas in a blender

place the peas, pea puree, shallot and leek in a medium, nonreactive bowl and toss gently to combine

add the lemon zest and juice, oil and mint

season to taste with salt and pepper gently tossing until the veggies are coated

can serve immediately or refrigerate and serve at room temp the next day

discovered in Eating Well April 2012