Advertisement

Subscribe to RSS

Healthy spring salad recipe with fresh peas and crispy fried shallots

By Jessie Price, May 15, 2013 - 1:36pm

  • Share
Healthy spring salad recipe with fresh peas and crispy fried shallots

Now’s the time to head to the farmers’ market to find just-picked fresh shelling peas. Peas thrive in the cooler weather of late spring and early summer and they’re a good source of fiber, and with vitamins A and K they can help keep your eyes and bones healthy. Keep in mind that unlike their frozen counterparts, fresh peas take a little work. You do need to shell them, after all. But it’s worth it! Especially when you build a special salad around them. Here we leave the peas raw so that their bright grassy green flavor can play with delicate red leaf lettuce, beautiful frisée and the irresistible savory, oniony flavor of fried shallots. The fried shallots give this salad out-of-this-world flavor. And compared with store-bought fried onions they have half the calories and a fraction of the saturated fat and sodium. Toss the salad together with a light vinaigrette infused with tarragon and you have the perfect taste of early summer.


Spring Salad with Peas & Frizzled Shallots
Print, share and save this recipe!

TAGS: Jessie Price, Food Blog, Cooking tips, Good choices, Nutrition, Wellness, What's in season

Jessie Price
Jessie Price is the editor-in-chief of EatingWell magazine. Besides her work on 11 other EatingWell books, she is the author of the James Beard Award-winning The Simple Art of EatingWell and EatingWell One-Pot Meals. She lives in Charlotte, Vermont where she stays busy growing her own vegetables in the summer and tracking down great Vermont food products when she’s not working.

Tell us what you think:

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
20 minute dinner recipes
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner