Mint Pea Salad Recipe - Cooking Index
Mint Pea Salad Recipe - Cooking Index
| 2 cups | 474ml | Fresh shelled peas |
| 1/2 lb | 227g / 8oz | Snow peas |
| 1/2 cup | 118ml | Plain yogurt |
| 3 tablespoons | 45ml | Mayonnaise |
| Juice of 1 lemon | ||
| Coarse salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Mint - chopped fine | |
| (reserve some whole leaves for garnish) | ||
| 8 | Crisp-cooked bacon - crumbled |
Bring a saucepan of salted water to a boil. Blanch peas and snow peas, about 1 minute each, rinsing in ice water so that they remain bright green and crisp. Drain and set aside to dry.
In a medium bowl, mix yogurt with mayonnaise, lemon juice, salt and pepper, and fold into peas along with mint. Refrigerate covered.
To serve, spoon onto individual plates or a serving platter, sprinkle bacon over the top and garnish with mint leaves.
This recipe yields 8 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6313 broadcast 11-14 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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