Name: Spring Pea and Carrot Salad with Carrot Top Pesto.
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups fresh watercress or baby spinach; pinch of crushed red pepper flakes; 2 tablespoons olive oil; salt, to taste; 1/2 cup olive oil; 1/4 cup toasted pine nuts (pistachios, almonds or pumpkin/sunflower seeds will also work); 2 cups carrot top greens (can sub 2 cups fresh arugula or baby kale); 3 carrots, cut into ribbons or sliced thin; salt + pepper, to taste; 2 cups fresh snap peas; 1 clove garlic, minced or grated; handful of fresh parsley or mint (I used a combo of both); 1/3 cup grated parmesan (omit if vegan); 8 ounces feta cheese, crumbled (omit if vegan); 1 loaf ciabatta or sourdough french bread, torn into bite size pieces (use gluten free bread if needed); 1/2 cup fresh basil

Pea Salad

What kind of peas should I use for pea salad?

How do I make the dressing for pea salad?

How long should I chill pea salad before serving?

Doesn't this salad just seem like something the Easter bunny would love?

Tree Nuts

Milk

Wheat

Vegetarian

Fresh Vegetables

gram

watercress

Seasonings

red pepper flakes

Oils

milliliter

olive oil

salt

Nuts Seeds & Mixes

pine nuts

carrot

Salt & Pepper

snap peas

garlic

fresh parsley

Cheese

grated parmesan cheese

feta cheese

Bread

ciabatta bread

fresh basil

Folic Acid (B9)

Vitamins

Saturated Fat

Dietary Fiber

Carbohydrates

Protein

Calcium

Minerals

Vitamin C

Pantothenic acid (B5)

Beta-carotene

Vitamin A

Dietary Folate Equivalents

Manganese

Cholesterol

Selenium

Alpha-carotene

Iron

Sugar

Calories

Sodium

Water

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Zinc

Copper

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Vitamin B6

Choline

Lutein+zeaxanthin

Beta-cryptoxanthin

Potassium

Vitamin K

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Spring Pea and Carrot Salad with Carrot Top Pesto.

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Bakery

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