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Chopped Salad Verde with Sweet Pea Vinaigrette

Chopped Salad Verde with Sweet Pea Vinaigrette


For the dressing:

  • 1/2 cup fresh or frozen sweet peas
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 clove roasted garlic
  • 2 sprigs fresh parsley
  • 2 teaspoons sea salt
  • 1/2 cup white wine vinegar
  • 1/3 cup canola oil
  • 1/4 cup water

For the salad:

  • 1 cup dry pasta (baby shells or elbows)
  • 2 ripe avocadoes chopped
  • 4 ounces fresh spinach (or about 4 cups), chopped
  • 2 ounces grated Vella Dry Jack Cheese (or a mild hard cheese)
  • 2 ripe tomatoes, chopped
  • 2 small carrots, julienne cut


  1. 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.
  2. 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.


  • Free State Brewing Co.636 Massachusetts Street, Lawrence, KS 785-843-4555

Nutrition Information

Per serving: 540 kcal cal., 38 g fat (6 g sat. fat), 801 mg sodium, 11 g fiber, 10 g sugar, 12 g pro., 176 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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