Lettuce-English Pea Salad
A fresh and vibrant salad featuring crisp romaine, English peas, and crunchy cucumbers, dressed in a tangy parsley vinaigrette perfect for light lunches or summer gatherings.
Ingredients
Instructions
- Combine vegetable oil, red wine vinegar, minced fresh parsley, sugar, salt, garlic powder, and dried oregano in a jar and shake well to make the dressing.
- In a large bowl, toss torn romaine lettuce, sliced celery, sliced green onions, partially peeled and sliced Kirby cucumbers, and thawed English peas.
- Pour the dressing over the salad and toss gently to coat evenly.
- Serve immediately.
Tips & Substitutions
For a creamier dressing, consider adding a tablespoon of mayonnaise or Greek yogurt. If you want to enhance the flavor, try incorporating a teaspoon of Dijon mustard into the dressing. Fresh herbs like basil or mint can also be used in place of parsley for a unique twist. Be sure to wash the romaine thoroughly to remove any grit.
Serving Suggestions
This salad makes a refreshing side dish for grilled meats or seafood, such as salmon or chicken. It pairs beautifully with dishes like Roast Beef, Onion And Au Jus Gravy for a hearty meal. You can also serve it alongside crusty bread or as a light lunch with a scoop of tuna salad on top.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The dressing can separate, so give it a good shake before using it again. To keep the salad fresh, consider storing the dressing separately and tossing it with the salad just before serving. Avoid reheating as the salad is best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Lettuce-English Pea Salad contains roughly 509 calories, with 22g protein, 53g carbohydrates, and 30g fat. It is an excellent source of iron (183% of the Daily Value), dietary fiber (87% of the Daily Value), and vitamin C (87% of the Daily Value). Note that it is relatively high in sodium, at 2253mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peas instead of fresh?
Yes, frozen peas are a great substitute for fresh baby English peas. Just make sure to thaw them before adding them to the salad to maintain the right texture. This will also save you some prep time while still providing a delicious crunch.
What can I add to make this salad more filling?
To make this salad more filling, consider adding protein sources like grilled chicken, chickpeas, or diced hard-boiled eggs. You could also include avocado for creaminess or nuts like walnuts or almonds for added crunch and healthy fats.
How can I make this recipe vegan?
To make this recipe vegan, simply replace the sugar with agave syrup or another vegan sweetener. Additionally, ensure that the vegetable oil you use is plant-based. The salad is naturally vegan-friendly, so you can enjoy it without any modifications.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).