Pea Salad with Cranberries, Almonds and Mint

Fresh take on a light salad with English peas.

Pea Salad with Cranberries, Almonds and Mint

By Sue Lau | Palatable Pastime

I love a good pea salad but don’t always care for the mayonnaise in that type. Fortunately, there are other paths that can be taken as salads are generally agreeable to many different types of salad dressings. This one plays on a lightly sweet vinaigrette with the addition of dried cranberries. The herbal character of the fresh mint really sets it off. And of course I always love the crunch of nuts in any salad recipe.

Although I call for fresh peas in this, you can also use frozen- just be careful to not overcook those as they take slightly less time than fresh peas. Do not use canned- they are utter disappointment and go mushy.

This is the perfect accompaniment for sandwiches, and for my choice, I would probably go with an English beef sandwich with horseradish sauce and a pint of Guinness on the side. I am also partial to Beef on Weck. The sweetness in the salad will be a good counterpoint to many hoppy beers. And of course, with beer, in the British style, beef is a natural.

I hope you enjoy. Until next time-

~Sue

Pea Salad with Carnberries, Almonds and Mint

Pea Salad with Cranberries, Almonds and Mint

  • Servings: 3-4
  • Time: 20mins
  • Difficulty: easy
  • Print

Yield: 1-1/2 cups
Pea Salad with Cranberries, Almonds and Mint
Ingredients:

  • 8-10 ounces fresh English peas (cooked 3-4 minutes)
  • 1/4 cup diced red onion
  • 1/3 cup dried cranberries
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh mint
  • 1/4 cup sliced roasted almonds

Method:

  1. Cook peas 3-4 minutes or until tender; drain and place in ice water to stop cooking then drain again.
  2. Combine peas with remaining ingredients and chill before serving for best flavor.

From the kitchen of palatablepastime.com


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