Iceberg & Green Pea Salad
|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|
|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.
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.