There are only a few veggies that I really don't care to eat...peas and carrots!!! I won't eat peas or carrots head on. I have to sneak them into my meals like a little kid. Yes, I know they are healthful but peas and carrots will forever remain in the Icky! column. There are a few others veggies in the Icky! column such as Okra
I have found that if I just warm frozen peas rather than cooking them aka "boiling the bejeezus" out of them, they remain tender and sweet, not mushy and metallic tasting.
Well, anyway I came up with this salad that combine peas with mint and feta with tomatoes, combinations that are both refreshing and aromatic.
Here's what I used to make this salad
1lb Baby Spinach chiffonade
1 Pint package Sweet Grape Tomatoes halved lengthwise
1 small red onion chopped
4T Mint minced chiffonade
16oz. bag frozen Sweet Green Peas
1/2 C Feta Crumbles
14.5oz box Barilla Plus Rotini cooked as directed on box
1/3 C Fresh Lime Juice
2/3 C Extra Virgin Olive Oil
Salt & Pepper to taste
Chiffonade is a style of cutting most often used to prepare Basil or any other leafy green. It is a pretty fancy name for a simple process.
Stack your leaves on top one another all stems heading in the same direction.
Roll the leaves like a cigar
Slice the roll into ribbon strips according to what your recipe calls for. For this salad we'll be using thick ribbons.
Once you've prepared and chopped all your veggies (spinach, tomatoes, mint, onion) toss them into a large bowl and set aside.
Boil pasta according to the box directions, 30 second prior to pasta being done pour the bag of frozen peas into the boiling water with the pasta. Drain pasta and peas then place in the bowl with your veggies. Toss to wilt the spinach.
Drizzle with the viniagerette and toss the salad to coat. Gently mix the feta cheese. Enjoy!!!
Is there a veggie that turns you off? What is it?