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Pea Salad With Ham

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  Hulled peas 1 Pound
  Lean cooked ham 1⁄4 Pound
  Mozzarella cheese 1⁄4 Pound
  Meaty tomatoes 2
  Wheat germ oil 3 Tablespoon
  Red wine vinegar 4 Tablespoon
  Salt 1 Pinch (Generous Pinch)
  Freshly ground white pepper 1 Pinch (Generous Pinch)
  Hard boiled eggs 4
  Basil 1⁄2 Bunch (50 gm)
  Lettuce leaves 6

Cook the peas 12 minutes in salted water to cover.
Dice the ham and the cheese.
Dip the tomatoes in boiling water, skin and quarter them, remove the stem ends and dice.
Drain the peas in a sieve, retaining some of the cooking water, and allow to cool.
In a bowl mix the oil, vinegar, liquid from the peas, salt and pepper.
Peel and dice the eggs and mix with the peas, ham, cheese, tomatoes and the salad dressing.
Cover and marinate at room temperature 1 hour.
Thoroughly rinse the basil and lettuce in cold water and shake dry.
Pluck the basil leaves and cut into strips.
Arrange the lettuce leaves on a platter and heap with salad.

Recipe Summary

Side Dish

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Pea Salad With Ham Recipe