Pea Salad With Radishes
Recipe: #23555
April 20, 2016
Categories: Salads, Vegetable Salad, Radish, Brunch, July 4th, Labor Day, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Kosher Dairy, more
"Recipe source: Bon Appetit (April 2007)"
Ingredients
Nutritional
- Serving Size: 1 (266.6 g)
- Calories 327.6
- Total Fat - 22.2 g
- Saturated Fat - 5.7 g
- Cholesterol - 15.8 mg
- Sodium - 226.5 mg
- Total Carbohydrate - 21.7 g
- Dietary Fiber - 5.7 g
- Sugars - 3.4 g
- Protein - 16.2 g
- Calcium - 457.5 mg
- Iron - 4.3 mg
- Vitamin C - 47.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a skillet over medium heat add the cumin seeds and toast them until aromatic - only a minute or two. Let cool and then grind in a spice mill.
Step 2
In a small bowl or cup whisk together the lime juice, honey and cumin and then gradually whisk in the oil. Stir in dill and then season with salt and pepper. (***can be made one day ahead; covered and refrigerated; returning to room temp before using)
Step 3
In a pot of boiling salted water cook the peas until almost tender (5 minutes if using fresh peas or about 2 minutes for frozen); drain; rinse under cold water; drain again.
Step 4
Transfer peas to a large salad bowl and add the radishes and the feta and the dressing and toss. Season with salt and pepper and the sprouts if using.
Tips
No special items needed.