In search of a new salad dressing recipe, I came across this salad which uses Pesto. I just happen to have a jar of pesto laying around, so it was obvious this was a good recipe to try out tonight. I added tomatoes & mushrooms to make it more hearty and enjoyed it with the Potato-Fennel Gratin recipe I posted earlier. DELICIOUS!!!
Cook the peas in a pot of boiling water until done. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.
To assemble, place the spinach leaves in a salad bowl. Add the peas, tomatoes and mushrooms. Add the pesto and toss.
Recipe Source: Adapted from Barefoot Contessa
Photo: By Jen Grove