Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spring Pea Salad Recipe
    Lost? Site Map

    Spring Pea Salad

    Spring Pea Salad. Photo by Annacia

    1/2 Photos of Spring Pea Salad

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Lori Mama's Note:

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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 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
    • 1/4 teaspoon salt
    • 1/2 teaspoon sugar

    Directions:

    1. 1
      Place vegetables and ham into a bowl.
    2. 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. 3
      Taste and adjust seasonings.
    4. 4
      Pour over peas mixture and toss.
    5. 5
      Let stand for 1/2 hour before serving.
    6. 6
      Note: You can use fresh cooked peas/asparagus and lightly sauted mushrooms instead of the jarred/canned.

    Ratings & Reviews:

    • on August 10, 2010

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 20, 2008

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 02, 2007

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Spring Pea Salad

    Serving Size: 1 (234 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 224.7
     
    Calories from Fat 116
    51%
    Total Fat 12.9 g
    19%
    Saturated Fat 3.0 g
    15%
    Cholesterol 29.3 mg
    9%
    Sodium 243.5 mg
    10%
    Total Carbohydrate 14.1 g
    4%
    Dietary Fiber 4.7 g
    18%
    Sugars 5.8 g
    23%
    Protein 15.1 g
    30%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites