Spring Pea, Mint and Bacon Salad

This bright spring green salad of sugar snap peas and sweet green peas is loaded with crispy bacon and tossed in a lemony vinaigrette.

Serves: 6
Cook Time: 0

Ingredients

• 1 pound Smithfield Bacon, cooked until crisp and roughly chopped
• 2 1/2 cups frozen peas
• 1 pound sugar snap peas, strings removed
• 2 teaspoons sugar
• 2 tablespoons Champagne vinegar (can substitute white wine vinegar)
• 3 tablespoons olive oil
• Juice and zest from one lemon
• Salt and pepper to taste
• 1/4 cup fresh mint, chopped

Steps

Prepare a medium bowl of ice water. Bring a large saucepan of salted water to a boil. Add the frozen peas and sugar snap peas. Cook 2 minutes only. Immediately drain and pour into the ice water. Let stand in the ice water 5 minutes, then drain. Set aside while making the dressing.

In a small mixing bowl, whisk together the sugar, vinegar, olive oil, lemon juice and lemon zest. Salt and pepper to taste.

Add the mint to the peas and drizzle with the dressing. Toss to coat. Refrigerate for 1 to 2 hours. When ready to serve, add chopped bacon. Toss and arrange attractively on serving plates. Garnish with fresh mint.

Serving Suggestions

Serve with grilled pork or lamb.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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