Chopped Salad Verde with Sweet Pea Vinaigrette
Chopped Salad Verde with Sweet Pea Vinaigrette

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 30 minutes
  • Prep: 15 minutes
  • Cook: 8 minutes

Nutrition Facts

Amount per serving:
Total Calories: 540kcal (27%)
  • 801mg (33%) Sodium
  • 42g Carbs
  • 11g Fiber
  • 38g (59%) Fat
  • 6g (32%) Saturated Fat
  • 10g Sugars
  • 12g Protein
  • 176mg (18%) Calcium
  • 3mg (17%) Iron
540kcal (27%)801mg (33%)42g11g38g (59%)10g12g6g (32%)


  • For the dressing:1/2 cup fresh or frozen sweet peas
  • For the dressing:1 tablespoon Dijon mustard
  • For the dressing:1 tablespoon honey
  • For the dressing:1 clove roasted garlic
  • For the dressing:2 sprigs fresh parsley
  • For the dressing:2 teaspoons sea salt
  • For the dressing:1/2 cup white wine vinegar
  • For the dressing:1/3 cup canola oil
  • For the dressing:1/4 cup water
  • For the salad:1 cup dry pasta (baby shells or elbows)
  • For the salad:2 ripe avocadoes chopped
  • For the salad:4 ounces fresh spinach (or about 4 cups), chopped
  • For the salad:2 ounces grated Vella Dry Jack Cheese (or a mild hard cheese)
  • For the salad:2 ripe tomatoes, chopped
  • For the salad:2 small carrots, julienne cut



Make the dressing: Place all of the dressing ingredients except oil and water in a food processor and blend until well combined. (Alternatively, place the ingredients in a large, deep bowl and use an immersion blender.) While pulsing the processor, slowly add oil to emulsify. Thin with water as needed to salad dressing consistency. Cook pasta according to package directions. While pasta cooks, place in a mixing bowl. When pasta is cooked, drain, run under cold water to chill, and drain again. Add cooked chilled pasta and all of the vinaigrette to the bowl and toss gently to combine. Serve immediately.
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