Iceberg & Green Pea Salad Recipe
Ingredients
| Thyme dressing | ||
| 1 medium-size head iceberg lettuce, broken into bite-size pieces | ||
| Celery | 2/3 Cup (16 tbs), sliced | |
| 1 small red onion, thinly sliced Watercress sprigs (optional) | ||
| Frozen peas package | 1 , thawed | |
| 2 or 3 hard-cooked eggs, cut in wedges | ||
Directions
Prepare dressing; cover and refrigerate for about 1 hour to allow flavors to blend.
Mix together lettuce, celery, onion, watercress (if desired), and peas.
Pour over dressing and toss lightly.
Garnish with egg wedges.
Makes about 6 servings.
Thyme dressing.
Combine 1/3 cup salad oil, 2 tablespoons white wine vinegar, 1 small clove garlic (minced or pressed), 2 teaspoons Dijon mustard, 1/2 teaspoon each thyme leaves and sugar, 1/4 tea spoon pepper, and 1 teaspoon salt.
Mix together lettuce, celery, onion, watercress (if desired), and peas.
Pour over dressing and toss lightly.
Garnish with egg wedges.
Makes about 6 servings.
Thyme dressing.
Combine 1/3 cup salad oil, 2 tablespoons white wine vinegar, 1 small clove garlic (minced or pressed), 2 teaspoons Dijon mustard, 1/2 teaspoon each thyme leaves and sugar, 1/4 tea spoon pepper, and 1 teaspoon salt.
Chef
