Thursday, June 14, 2012

Peach and Pea Sprouts Salad

Peach and Pea Sprouts Salad
Pea Sprouts Salad
The first time I had pea sprouts was in a Chinese restaurant a few years ago. They were lightly sautéed and simply prepared with just a little bit of garlic and oil, but they were delicious. Unlike spinach, wilted pea sprouts don't leave that dry-mouth feeling spinach sometimes does, and since they're stemmy, they retain a magnificent bite when cooked. They're my favorite vegetable right now, especially since I discovered I could buy a huge bag of them for just $1.50 at the Chinese supermarket. I've eaten them almost every day this week and still have more than half a bag left. I've wilted them for a quick side, put them in sandwiches, and—the winning recipe this week—tossed them in a salad with ripe peach slices, mini heirloom tomatoes, and Persian cucumbers for a refreshing first course.

4 comments:

juliangreenfield said...

Healthy snack.

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Pat Robinson said...
This comment has been removed by the author.
Pat Robinson said...

Salads have always proved to be healthy. Cordon Bleu as well, with the various dressings available in the market.

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margaretbechly said...

I am a huge fan of peach and pea sprouts salad. I can eat it all day and all night.

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