Spring Pea Salad

Total Time
20mins
Prep
10 mins
Cook
10 mins

This recipe is adapted from my favorite DR. Oetker vegetable cookbook "Gemuese Mal So Mal So".

Skip to Next Recipe

Ingredients

Nutrition
  • 125 g cooked ham, sliced and cut into strips
  • 1 (250 g) can sliced mushrooms
  • 1 (250 g) jar asparagus, cut into pieces
  • 250 g frozen peas, thawed
  • 2 tablespoons oil
  • 2 tablespoons lemon juice
  • 14 teaspoon salt
  • 12 teaspoon sugar

Directions

  1. Place vegetables and ham into a bowl.
  2. Combine the oil/lemon juice, salt and sugar in a jar with tight fitting lid and shake until you have a somewhat thick sauce.
  3. Taste and adjust seasonings.
  4. Pour over peas mixture and toss.
  5. Let stand for 1/2 hour before serving.
  6. Note: You can use fresh cooked peas/asparagus and lightly sauted mushrooms instead of the jarred/canned.
Most Helpful

4 5

This salad is custom made for a hot summer days. Very quick and easy. Made using black forest ham from the deli and add a handful of diced onion that was already in the frig. Would like to try this with lightly blanched fresh asparagus when it comes in season. Thanks for the post.

5 5

A lovely and quick light dinner for a summer evening. I did add some diced red onion with olive oil, seasoned salt and no sweetening. I had fresh mushrooms and used those cooked lightly. :D

4 5

My oldest son really loved this. I found it a little plain myself -- like it needed some onion or herbs. It was a good way to stretch the expensive asparagus (I used briefly-cooked, fresh asparagus), without covering up the flavor. I used it as a cold meal for a hot day and it was very nice though the serving size is a little optimistic for that purpose.