Ingredients
- 200 g green peas, cooked and cooled (about 1 1/2 cups)
- 1 bunch radishes, thinly sliced
- 15 ml (1 tablespoon) fresh parsley, chopped
For the vinaigrette
- 15 ml (1 tablespoon) Dijon mustard
- 30 ml (2 tablespoons) cider vinegar
- 45 ml (3 tablespoons) olive oil
- Salt and pepper to taste
Instructions
- Mix green peas, sliced radishes and parsley in a salad bowl.
- Prepare vinaigrette by mixing mustard, cider vinegar and olive oil, then season with salt and pepper.
- Pour the vinaigrette over the salad, toss and serve.
