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The fresh sweet taste of peas comes through in this simple pea salad recipe. Fresh or frozen shelled peas combined with sweet snow peas work well with marinated artichoke hearts, toasted cashews and sun-dried tomatoes. A great blending of tastes and textures in a very easy recipe for pea salad.
Serve this quick salad recipe in a variety of ways using our easy menu planner below.
2-3 servings
You will need 6 ingredients:
- Fresh or Frozen Peas
- Fresh or Frozen Snow Peas
- Bottled Marinated Artichoke Hearts
- Cashews (toasted-optional)
- Bottled Sun-Dried Tomatoes in Oil
- Fresh Squeezed Lemon Juice
Make Ahead for this Salad:
- If using frozen vegetables,
thaw and drain
- If toasting the cashews,
simply put nuts in a dry skillet over
low heat and keep stirring them until they are browned
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Ingredients:
fresh or frozen peas – 1 cup
(if using frozen, thaw and drain)
fresh or frozen snow peas – 1 cup
(if using frozen, thaw and drain)
bottled marinated artichoke hearts – 1/2 cup cut into small pieces
cashews – 1/3 cup toasted
(the toasting is optional but adds a nice deep flavor)
bottled sun-dried tomatoes in oil – 1/4 cup cut into small pieces
fresh squeezed lemon juice – 1 tbsp or to taste
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1. In a mixing bowl, combine the peas, artichoke hearts, tomatoes and the cashews.
2. Add the lemon juice to the bowl and mix pea salad thoroughly, adjusting the lemon juice to taste.
Note: You can also add a little of the oil from either the artichoke hearts or the tomatoes and mix into the pea salad for a little more flavor.
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Quick Meals - Menu Planner:
** Serve this simple pea salad recipe either on the side or over a bed of warm rice or rice noodles with sliced apples and grapes on the side.
** A fun way to serve this pea salad is at room temperature in cooked puff pastry shells along with store bought prepared chicken breasts. This makes a quick and easy meal.
** For a light lunch or dinner, serve this quick pea salad over cooked cold pasta along with garlic breadsticks.
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For a little variety, try the following ingredient exchanges.
* Instead of Cashews: try Walnuts, Sunflower Kernels or Pecans
* Instead of Sun-Dried Tomatoes: try Olives (black, green or oil-cured), Capers or Roasted Red Peppers in Oil
* Instead of Lemon Juice: try Olive Oil and Lemon Juice, or Seasoned Rice Vinegar or Red Wine Vinegar
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You may also want to try these simple additions. Add as much or as little as you desire.
* Cheese: Feta, Goat or Blue Cheese
* Vegetables: Water Chestnuts, Celery or Fennel
* Herbs: Mint or Chives
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