Spring Pea Salad with Creamy Curry Dressing Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Robin Bashinsky
Wonderful flavor comes from Madras curry powder--it's bold but not too heavy. If you can only find regular curry powder, start with half the amount we call for.
Ingredients
4 cups sugar snap peas, trimmed and diagonally sliced
1 tablespoon Madras curry powder
1 1/2 tablespoons fresh lime juice
1/4 cup canola mayonnaise
3 tablespoons plain 2% Greek yogurt
1 tablespoon fat-free milk
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup very thinly vertically sliced red onion
1/3 cup torn fresh mint leaves
1 (10-ounce) package frozen petite green peas, thawed
1 cup very thinly sliced radishes
2 ounces feta cheese, crumbled (about 1/2 cup)
Instructions
Bring a large pot of water to a boil. Add snap peas; cook 2 minutes. Drain and rinse with cold water; drain well. Set aside.
Combine curry and juice in a small bowl. Let stand 5 minutes. Add mayonnaise and the next 5 ingredients (through black pepper), stirring well with a whisk.
Combine snap peas, red onion, mint, and green peas in a large bowl. Add mayonnaise mixture; toss gently to coat. Top with radishes and feta.
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