A minty yogurt dressing refreshes this versatile salad of peas, toasted almonds, celery, and green onions. It’s finger food when you spoon the mixture into tender butter lettuce leaves or a side salad for a picnic.
INGREDIENTS:
1 cup slivered almonds, toasted
1 1/3 cup mayonnaise
1/4 cup plain Greek yogurt or sour cream
1 teaspoon Dijon mustard
1 tablespoon chopped fresh mint leaves or 1 teaspoon dry mint
1/4 teaspoon salt
Pinch cayenne pepper
1 package (10 oz.) frozen petite peas, thawed
2 stalks celery, finely chopped
1/4 cup sliced green onions
About 24 butter lettuce or endive leaves, washed and crisped
METHOD:
Spread almonds in a shallow, rimmed baking pan. Bake in a 350°F oven until almonds are toasted, 8 to 10 minutes. Set aside.
In a medium-sized bowl, whisk together mayonnaise, yogurt (or sour cream), mustard, mint, salt, and cayenne. Add peas, celery green onions, and almonds; mix lightly. Spoon salad mixture into lettuce leaves to eat. Or, place a small butter lettuce leaf “cup” on a plate, and fill it with salad.
YIELD: Makes about 4 cups, enough for 2 dozen snack servings or 8 individual salad servings.
VARIATION: If desired, add 1/2 cup of crumbled mild feta cheese.
