Saturday, 16 November 2013

Fruity Green Salad with Pea Shoots and Balsamic Vinaigrette

These gorgeous little greens are pea shoots!
That's right: pea shoots. These little babies are super good for you. Not sure what they are? Take a wild guess. That's it--they're the young leaves and stems of the common pea plant. And they're so packed with vitamins and protein that they even compete with the feistiest of sprouts.

What do they taste like? Well, they kind of taste like peas. (I know. Shocking, right?)

I used to hate pea shoots, because I never knew what to do with them. But since I'm trying to get more salad in me this winter than last, I should be just fine.

Now let's get this show on the road.

Fruity Green Salad with Pea Shoots and Balsamic Vinaigrette
Amounts can be adjusted as needed

Mixed salad greens
Pea shoots
Red pepper
Balsamic Vinaigrette

If the greens are in large pieces, break into bite-sized pieces and place on serving plate(s). Sprinkle a handful of pea shoots over the bed of greens. Core and seed the pepper, slicing into 1/4" strips. Quarter the apple, core it, and cut it into 1/4" thick wedges. Place your peppers and apples on the salad, and then sprinkle a handful of raisins over top. Serve with balsamic vinaigrette (below).

Balsamic Vinaigrette
Makes about 3/4 cup (6 servings)

1/3 cup balsamic vinegar
1/3 cup extra virgin olive oil
1 Tablespoon maple syrup or honey (optional)*
1/4 teaspoon salt

This part is simple: place all ingredients into a mason jar and shake like hell! I use about 2 Tablespoons of dressing on a meal-sized salad.

* I like a little sweetness to cut the vinegar in vinaigrettes, but if you like the strong tartness, this can be omitted.


Post a Comment