4.24.2011

Just Another Meatless Monday #57

A quick and easy salad made with a few pantry staples and fresh spring greens rounded out a meal for us this weekend. Thankfully too, because applesauce and toasted cheese sandwiches were not quite enough lunch for us. I literally threw this salad together while the sandwiches were toasting on the huge family size griddle. Hot sandwich, cool salad and a bowl of sweet applesauce, a darn near perfect lunch.

Quick and Easy Salad


10-12 ounces of fresh spring greens
6 ounce jar of marinated artichoke hearts
2 cups of frozen green peas
2 teaspoons vinegar, I used white wine but most will work what you really need is an acid so even lemon will work
pinch of Italian herbs, basil, oregano, sage....optional
1/4 cup of grated Parmesan cheese
salt and pepper to taste

wash and dry the greens
chop coarsely with kitchen scissors (what? you don't have kitchen scissors, get some!!)
open the artichokes and chop them right into the bowl too, reserve the liquid
run the frozen peas under warm water to thaw them, drain well and add to the bowl
pour about 1/2 of the artichoke marinade out, add the vinegar and herbs if using, and shake well
drizzle over the salad and toss well
add the Parmesan and toss again
taste for salt and pepper and add as needed

See how quick that comes together? I love this little salad and it completely saved our meal. I suppose in other parts of the country you all have fresh vegetables growing? This could be made with fresh peas, how fantastic would that be? I'm planting shelling peas this summer, I can't wait. For so many years I've only grown snap peas, this year we are doing both. Yum, I love fresh shelled peas but doesn't everybody?



Peace and Love--

3 comments:

  1. I love the combination of artichokes and peas in this salad, especially with the cheese - yum! It's great you can make it with frozen peas now and look forward to using fresh ones later on. Thank you for hosting, Laura!

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