Rating: 5 stars
2 Ratings
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  • 2 Ratings

Peas, dill, butter lettuce, and endive team up to create one of the ultimate springtime healthy salad recipe. The monochromatic look of this spring pea salad with mustard vinaigrette makes it elegant enough for entertaining.

Source: Better Homes and Gardens


Credit: Waterbury Publications Inc

Recipe Summary

30 mins
6 side-dish servings


Ingredient Checklist


Instructions Checklist
  • Fill a medium saucepan with water. Bring to boiling over high heat. Add peas; cook for 1 minute, stirring once. Immediately drain in a colander. Rinse with cold water. Drain peas again and set aside.

  • For mustard vinaigrette, in a medium bowl combine dillweed, lemon juice, vinegar, mustard, salt, and the 1/4 teaspoon pepper. Slowly add the oil in a thin stream, whisking until fully blended. Add peas to vinaigrette; toss to coat.

  • Slice endive in half lengthwise and remove core. Slice endive lengthwise into thin strips. Add endive to pea mixture; lightly toss to mix.

  • Arrange lettuce on a platter; top with pea mixture. Sprinkle with additional pepper. If desired, top with nuts and chive blossom florets.


Break the chive blossom from the stem to get florets.

Nutrition Facts

107 calories; fat 7g; saturated fat 1g; carbohydrates 8g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 3g; vitamin a 1069IU; vitamin c 23mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 48.4mcg; sodium 142mg; potassium 207mg; calcium 20.2mg; iron 1.1mg.