Nutritional Info

Nutrition Facts

Serving Size 1 (112g)

Calories 121
Calories from Fat 92 (76%)
Amount Per Serving %DIV
Total Fat 10.3g 16%
Saturated Fat 1.7g 9%
Monounsaturated Fat 2.7g
Polyunsaturated Fat 5.9g
Trans Fat 0.0g
Cholesterol 5.2mg 2%
Sodium 85.7mg 4%
Potassium 152.5mg 3%
Total Carbohydrate 5.9g 2%
Dietary Fiber 1.1g 4%
Sugars 3.9g
Protein 1.1g 2%

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Recipe Description
This light salad was introduced to me as part of a portable May Day picnic. If you plan to transport it, just pack it in a container and omit the lettuce.
Prep time
2 hr 20 min
Cook time
5 min
Ready In
2 hr 25 min


Serves Tool

Serves To:USMetric
1 Cup(c)  celery, chopped
1/2 Cup(c)  green onions, thinly sliced
1/2 Cup(c)  salad oil
1/4 Cup(c)  lemon juice
2 Teaspoon(t)  lemon peel, grated
1 Pinch(pn)  salt, to taste
8   romaine lettuce leaves, rinsed and crisped
8   mint sprigs
1/2 Cup(c)  fresh mint, chopped
1 Pinch(pn)  pepper, to taste
1 Cup(c)  orzo, riso, or other tiny pasta shapes
1 Pound(lb)  frozen tiny peas, thawed


In a large pan, cook pasta in about 3 quarts of boiling salted water just until barely tender to bite, about 5 minutes, or cook according to package directions. Drain, rinse with cold water, and drain again. In a large bowl, combine pasta, peas, celery, onions and chopped mint. At this point, you may cover and refrigerate until next day. In a small bowl, whisk together oil, lemon juice and lemon peel. Add to pea mixture and stir to mix well. Season to taste with salt and pepper. If made ahead, cover and refrigerate for up to 2 hours. To serve, line 8 salad plates with lettuce leaves. Top equally with pea mixture and garnish with mint sprigs.

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