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–+ servings
a serving spoon full of English pea salad
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English Pea Salad

A lighter version of English Pea Salad, perfect for Spring, with red onion, radish and creamy, lemon Parmesan, dill dressing. 
Course Salad
Cuisine English
Prep Time 30 minutes
Servings 6
Calories 113kcal
Author Jill McOwen

Ingredients

  • 10 oz frozen sweet peas
  • 1/4 c red onion chopped
  • 1/4 c radishes thinly sliced
  • 1/4 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tbsp white vinegar
  • 1 tbsp Parmesan cheese
  • 1 tsp sugar
  • 1 tsp dried dill or 1 tbsp of fresh dill
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Soak the red onion in ice water for 20-30 minutes if you want your onions to taste more mild. Drain the water and add the onion to a serving bowl.
  • Microwave the peas according to package directions. Drain and rinse the peas with cold water and add them to the bowl with the onions.
  • Wash and thinly slice the radishes with a mandolin and add them to the bowl with the prepared peas and red onions. 
  • In a clean bowl or glass measuring cup, whisk together the mayonnaise, lemon juice, white vinegar, Parmesan cheese, sugar, dill, salt and pepper to form the dressing. Add the dressing to the pea salad and stir until well combined.
  • Refrigerate the salad for 2 hours or overnight before serving. Pea salad can be stored in an air-tight container in the refrigerator for up to three days.

Nutrition

Calories: 113kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 271mg | Potassium: 148mg | Fiber: 3g | Sugar: 4g | Vitamin A: 385IU | Vitamin C: 21mg | Calcium: 29mg | Iron: 1mg