Minted Pea Salad Recipe

5 2 2
Minted Pea Salad Recipe
Minted Pea Salad Recipe photo by Taste of Home
Publisher Photo

Minted Pea Salad Recipe

Read Reviews
5 2 2
Publisher Photo
"In this refreshing recipe, fresh mint complements the peas' sweet flavor," relates Inez Orsburn, a field editor from Demotte, Indiana.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup minced fresh mint
  • 3/4 teaspoon salt
  • 1/4 teaspoon Dijon mustard
  • Dash pepper
  • 3 cups frozen peas, thawed
  • 1 small onion, finely chopped

Directions

In a bowl, combine the first six ingredients. Add peas and onion; toss to coat. Cover and refrigerate for 1 hour. Yield: 4-6 servings.
Editor's Note: 3 pounds of fresh peas, shelled and cooked for 3-5 minutes, may be substituted for the frozen peas.
Originally published as Minted Pea Salad in Taste of Home April/May 1998, p18

Nutritional Facts

3/4 cup: 214 calories, 17g fat (3g saturated fat), 13mg cholesterol, 487mg sodium, 11g carbohydrate (5g sugars, 4g fiber), 4g protein.

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup minced fresh mint
  • 3/4 teaspoon salt
  • 1/4 teaspoon Dijon mustard
  • Dash pepper
  • 3 cups frozen peas, thawed
  • 1 small onion, finely chopped
  1. In a bowl, combine the first six ingredients. Add peas and onion; toss to coat. Cover and refrigerate for 1 hour. Yield: 4-6 servings.
Editor's Note: 3 pounds of fresh peas, shelled and cooked for 3-5 minutes, may be substituted for the frozen peas.
Originally published as Minted Pea Salad in Taste of Home April/May 1998, p18

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Reviews forMinted Pea Salad

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MY REVIEW
sgronholz User ID: 1473861 222779
Reviewed Mar. 14, 2015

"This recipe is so easy to make and absolutely delicious! My husband and I really enjoyed it and I can't wait to make it again!"

MY REVIEW
Joscy User ID: 2694585 27571
Reviewed Jun. 28, 2009

"This dish appears as if it's a special treat. Must try it soon. Thank you for sharing your recipe Mrs. Orsburn."

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