Peas And Carrot Salad Recipe
Ingredients
1 1/2 cups fresh peas
12 baby carrots, or 4 regular-sized carrots, scraped and sliced
Water
6 celery stalks with leaves, diced
1 bunch tiny radishes, sliced
1 green pepper, seeded and chopped
4 to 6 scallions, including some of the green, sliced
4 ears of corn, steamed 4 minutes, and kernels scraped off
4 cooked new potatoes, diced
2 cooked beets, diced
1 cup cooked green beans
Homemade French dressing
Salt
Buttercrunch or Boston lettuce leaves
2 hard-cooked eggs, sliced
3 tomatoes, cut into wedges
Directions
1. Put the peas and sliced carrots in a saucepan. Add enough water to barely cover the bottom of the saucepan, cover, and simmer for 8 minutes.
2. Drain the vegetables (save the water for soup) and put the vegetables in a bowl. Cool and chill. Add the celery, radishes, green pepper, scallions, corn, potatoes, beets, and green beans.
3. Toss with dressing, adding salt while tossing. Turn mixture into a salad bowl lined with lettuce leaves. Garnish with egg slices and tomato wedges.
2. Drain the vegetables (save the water for soup) and put the vegetables in a bowl. Cool and chill. Add the celery, radishes, green pepper, scallions, corn, potatoes, beets, and green beans.
3. Toss with dressing, adding salt while tossing. Turn mixture into a salad bowl lined with lettuce leaves. Garnish with egg slices and tomato wedges.
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