Green Pea Salad with Baby Spinach Bacon and Dijon Vinaigrette
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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