Sweet pea salad and white bean salad

Check out these two amazing salad recipes, courtesy of Chef Shari Morgan!

Sweet Pea Picnic Salad

2 hearts of Romaine lettuce, chopped (Romaine retains its crispness better than most lettuces)

1-2 cups frozen green peas (salt-free), slightly thawed and drained (if necessary)

½ cup - 1 cup chopped celery

½ cup - 1 cup chopped shallots or red onions

½ cup – 1 cup finely chopped cucumber

½ cup - 1 cup crumbled Feta, Goat or Blue Cheese

2 hard cooked eggs, chopped

Sprinkle of Sea Salt

Crumbled Bacon (Optional)

Note: Do NOT use tomatoes. They're too watery.

Layer the lettuce in the bottom of a large bowl. If you use a clear bowl, the layers of the salad are visible and make a lovely presentation. Follow with a layer of each vegetable and a small sprinkle of sea salt after each full layer. It really doesn't matter much how it is layered. Cover with plastic wrap and refrigerate up to 24 hours. Still delicious!!!

Serve with your favorite salad dressing or just a touch of EVOO!

White Bean Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 Servings



Peel garlic and mince. Finely chop onion.

Place cucumber, garlic, onion, olives and cheese in a medium bowl. Drain the beans and add to bowl. Mix well.

Add oil, lemon juice, agave nectar, salt and pepper to small bowl and whisk together. Adjust to taste and add to bean mixture. Gently stir the cilantro and parsley into the mix. Allow to sit for at least 30 minutes so flavors can combine.


To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment