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Iceberg & Green Pea Salad

Salad.Carnival's picture
  Thyme dressing 1⁄2 Cup (8 tbs)
  Iceberg lettuce head 1 Medium, broken into bite-size pieces
  Sliced celery 2⁄3 Cup (10.67 tbs), sliced
  Red onion 1 Small, thinly sliced
  Watercress sprigs 2
  Frozen peas 10 Ounce, thawed (1 Package)
  Hard-cooked eggs 3 , cut into wedges

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.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 860 Calories from Fat 457

% Daily Value*

Total Fat 51 g78.2%

Saturated Fat 10.1 g50.4%

Trans Fat 0 g

Cholesterol 725.1 mg241.7%

Sodium 1682.3 mg70.1%

Total Carbohydrates 70 g23.2%

Dietary Fiber 18 g72.1%

Sugars 34.1 g

Protein 40 g79.5%

Vitamin A 172.8% Vitamin C 108.4%

Calcium 24% Iron 42.3%

*Based on a 2000 Calorie diet

Iceberg & Green Pea Salad Recipe