Recipes | Beverages | Plum, Mint & Pea Salad with Tea Vinaigrette

Plum, Mint & Pea Salad with Tea Vinaigrette

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Top Chef judge Gail Simmons has created some new recipes to help Pure Leaf Iced Tea kick off its Love of Leaves campaign at its luncheon in NYC. In addition, every social engagement from fans on Pure Leaf’s Facebook or Tumblr, and use of the #loveofleaves hashtag on Instagram and Twitter, Pure Leaf will donate $1 to Wholesome Wave, an organization focused on increasing access to local foods in underserved communities.

A bottle of Pure Leaf tea sits on a white table next to a glass vase with white flowers. A small, colorful Mint & Pea Salad with Tea Vinaigrette adds a fresh touch. The background is softly blurred for an elegant setting.

Salads, whether a lettuce or potato salad, make great side dishes in the summer. Perfect to go with your meat you just took off the grill. This Plum, Mint & Pea Salad is made with a Tea Vinaigrette made with Pure Leaf Unsweetened Iced Tea! A great summer salad recipe!

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Gail Simmons, TV personality and Special Projects Director at FOOD & WINE magazine.

If you would like to see more from Gail Simmons, check out her book Talking with My Mouth Full: My Life as a Professional Eater!

A bottle of Pure Leaf tea sits on a white table next to a glass vase with white flowers. A small, colorful Mint & Pea Salad with Tea Vinaigrette adds a fresh touch. The background is softly blurred for an elegant setting.

Plum, Mint & Pea Salad with Tea Vinaigrette

Kelli Miller
Check out this Plum, Mint & Pea Salad with Tea Vinaigrette!
Course Salad
Cuisine American
Calories 245 kcal

Ingredients
  

  • For Salad:
  • 1 bunch arugula washed
  • ½ pound snap peas trimmed stringed, cut in half on diagonal
  • ¼ Cup(s) mint leaves packed
  • 2 ripe plums sliced
  • Cup(s) roasted hazelnuts coarsely chopped
  • ½ Cup(s) goat cheese crumbled optional
  • For the vinaigrette:
  • ½ tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon Pure Leaf Unsweetened Iced Tea
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon salt
  • Freshly ground pepper to taste

Instructions
 

  • Place arugula in a large serving bowl.
    Add snap peas and mint, and gently toss.
    Top with plums, nuts and crumbled goat cheese if desired.
    In a small bowl, whisk together the mustard, vinegar and tea.
    Add olive oil in a slow stream, whisking constantly to emulsify.
    Add salt and pepper, and combine.
    Drizzle vinaigrette over salad and toss to coat.
    Divide among four plates to serve.

Nutrition

Serving: 1gCalories: 245kcalCarbohydrates: 11gProtein: 9gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 13gCholesterol: 13mgSodium: 319mgFiber: 3gSugar: 6g
Tried this recipe?Let us know how it was!

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4 Comments

  1. That’s such a great idea, and very unique. Thanks for sharing with the Merry Monday Linky Party!

  2. Looks delicious and perfect for Summer!!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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