Garden Salad

Ingredients:

  • 1-pound fresh green peas
  • ½ cup chopped celery
  • ½ cup garlic French dressing or Sauce Vinaigrette (recipe below)
  • ½ head lettuce, shredded
  • 2 hard cooked eggs, chopped

Directions:

Cook peas in boiling salted water 8 to 10 minutes or until tender. Drain; cool. Add chopped celery; stir in dressing. Cover and marinate in refrigerator several hours or overnight. Spoon on a bed of shredded lettuce and garnish with chopped egg.

Sauce Vinaigrette

Ingredients:

  • 1/3 cup white wine vinegar
  • 2 sprigs parsley, minced
  • ½ teaspoon dry mustard
  • 1/2 teaspoon salt, to taste
  • ½ teaspoon tarragon
  • 1 green onion, chopped (or 1 tablespoon chives, snipped)
  • 1 cup salad or olive oil

Directions:

Place vinegar, salt, onion, parsley, tarragon, and mustard in blender. Add ¼ cup oil and blend. Stop blender, add ¼ cup more oil, and blend. Repeat until all oil is used. Makes about 1 1/3 cups.

This recipe is from Garden Fresh Soups and Salads by Verna Meyer.

Garden Salad