Spring Peas, Snow Peas and Prosciutto Salad

This bright, green and crunchy salad is a take on the classic italian side dish of Peas and Prosciutto.  I like this nutritious salad, it makes a very yummy power lunch or a delicious side dish and since I care about what I eat but I don’t want to lose sleep over –the past 100 days have been enough of a snooze disruptor — I’m happy when a recipe this balanced takes less than 15 minutes to throw together.

Spring Peas, Snow Peas and Prosciutto Salad

Yum

Print Recipe

• CourseAppetizers, Main Dish, Power Lunches, Salads, Sides

Servings

4 people

Cook Time

15 minutes total

Servings 4 people

Cook Time 15 minutes total

Spring Peas, Snow Peas and Prosciutto Salad Yum Print Recipe CourseAppetizers, Main Dish, Power Lunches, Salads, Sides Servings 4 people Cook Time 15 minutes total Servings 4 people Cook Time 15 minutes total

Ingredients

• sea salt for boiling water
• 1 1/2 cups cups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed
• 12 ounces snow peas, trimmed and washed
• 8 slices prosciutto, sliced medium-thick
• 1/2 cups shaved parmigiano
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 3 tablespoons virgin olive oil
• sea salt and black pepper
• 3 tablespoons chopped fresh mint

Servings: people

Instructions

1. Cook green peas and snow peas in a large pot of boiling salted water until crisp-tender, about 5-7 minutes per batch. Immediately transfer to a bowl of ice water then drain and dry on paper towels.
2. Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
3. Add green peas, snow peas, and mint to a bowl with vinaigrette and toss until well coated with dressing;
4. Arrange salad on a platter and top with prosciutto. Add the shaved parmigiano.

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