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Summer Fest: Quick Salads with Peas


Skip the frozen aisle and pick up shell peas or sugarsnap peas at the market right now. Shell peas need to be removed from their pod before eating. Sugarsnap peas have both edible pods and peas inside. Blanching or poaching peas lets their full flavor shine in these crunchy, summer-ready salads. You can also freeze blanched peas for up to six months so you can use them in to your favorite pea soups this coming winter.

Pea, Feta and Mint Salad (pictured above)

In just fifteen minutes you can turn blanched peas into the main event in this summer salad. Combine them with onions, pistachios and a sweet dressing then toss with mint, snow pea leaves and top the salad with the feta cheese.

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