Chopped Salad Verde with Sweet Pea Vinaigrette


For the dressing:

1/2 cup fresh or frozen sweet peas
1 tablespoon Dijon mustard
1 tablespoon honey
1 clove roasted garlic
2 sprigs fresh parsley
2 teaspoons sea salt
1/2 cup white wine vinegar
1/3 cup canola oil
1/4 cup water

For the salad:

1 cup dry pasta (baby shells or elbows)
2 ripe avocadoes chopped
4 oz. fresh spinach (or about 4 cups), chopped
2 oz. grated Vella Dry Jack Cheese (or a mild hard cheese)
2 ripe tomatoes, chopped
2 small carrots, julienne cut


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