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Spring Pea Salad with Creamy Coastal Dressing and Toasted Old Bay Pine Nuts - Snap your Supper
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5 from 1 vote
pea tendril salad with toasted old bay pine nuts
Spring Pea Salad with Creamy Coastal Dressing and Toasted Old Bay Pine Nuts
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins

A light and refreshing salad that is prepped and plated in 10 minutes!  Fresh peas paired with a creamy Old Bay dressing and topped with toasted Old Bay pine nuts.  

Course: Salad, Side Dish
Cuisine: New American
Keyword: Pea Salad
Servings: 4 people
Author: MacKenzie
  • 1 1/2 pounds fresh snap peas strings removed and chopped
  • 2 cups fresh pea tendrils
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 cup pine nuts
  • 1/2 tablespoon unsalted butter
  • 2 teaspoons Old Bay seasoning
  • 2 tablespoons mayonnaise
  • 1 tablespoon champagne vinegar
  • 1 1/2 teaspoons Old Bay seasoning
  • 3 drops hot sauce example (Tobasco brand)
  • 3/4 teaspoon granulated sugar
  1. Place cleaned and chopped snap peas in a medium sized serving bowl along with pea tendrils.  Lightly toss with lemon juice and olive oil; set aside.  

  2. In medium sized skillet over medium heat toast pine nuts for 2 minutes; stirring frequently to avoid burning.  Add butter and 2 teaspoons of Old Bay seasoning to pan with the nuts.  Toss  to combine and continue cooking 1-2 minutes until butter is melted and pine nuts are nicely coated.  Remove nuts from pan to a plate lined with paper towels and set aside.  

Prepare Salad Dressing
  1. In small bowl whisk together mayonnaise, vinegar, 1 1/2 teaspoons Old Bay seasoning, hot sauce and sugar until well combined.  

To Serve
  1. On individual serving plates or bowls dollop a small amount of dressing onto the center of the plate.  Top with peas and tendrils and finish with pine nuts.  Serve immediately