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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.
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Plum, Mint & Pea Salad with Tea Vinaigrette

Check out this Plum, Mint & Pea Salad with Tea Vinaigrette!
Course Salad
Cuisine American
Method No Cook/Assemble
Main Ingredient Vegetable
Calories 245kcal
Author Kelli Miller

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
  • ⅓ 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: 1g | Calories: 245kcal | Carbohydrates: 11g | Protein: 9g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Cholesterol: 13mg | Sodium: 319mg | Fiber: 3g | Sugar: 6g
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