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Fresh Pea and Spinach Salad




Source of Recipe


Mai


List of Ingredients




11/2 cups freshly shelled peas (approximately 11/2 pounds in the pod)

1/2 pound fresh spinach leaves

1/2 head iceberg lettuce and a bit of red leaf lettuce if you have it

1 cup alfalfa sprouts (see note)

1/2 cup minced fresh parsley or chervil

8 green onions, chopped

3 hard-cooked eggs, chopped

1 cup mayonnaise

1 clove garlic, mashed

1/2 teaspoon salt

1/2 teaspoon coarsely ground black pepper

1 tablespoon chopped fresh tarragon, or 1/3 teaspoon dried (optional)


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Recipe



In a medium saucepan, cook the peas in about 11/2 inches of boiling water for 2 to 3 minutes, until they are barely done. Refresh in cold water and set aside to drain and cool.

Wash spinach and lettuce well, tear into bite-size pieces and place into a large salad bowl. Add the sprouts and parsley; toss to blend. Over the top of the lettuce mixture sprinkle the peas, green onions and eggs, in that order.

In a small bowl, combine the mayonnaise, garlic, salt, black pepper and tarragon. Spread the dressing on the top of the salad, completely covering the ingredients. Chill for several hours. Toss before serving. Editor's note: Raw sprouts have been linked to food-borne illnesses because of bacterial contamination of the seeds. Some health officials recommend not eating any kind of raw sprouts.