Warm Baby Green Salad with Peas, Pistachios and Pecorino
Recipe by Diane Boyd with Cape Fear Nutrition
1 can (15 oz.) Libby's Sweet Peas, drained
8 cups mixed baby greens
1 cup shelled pistachios
1 cup shaved pecorino romano cheese
1/4 cup lemon juice
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Add peas to microwave-safe bowl. Heat for 2 minutes.
2. While peas are microwaving, add salad greens to large bowl. Place peas on top of salad greens. Add pistachios and cheese.
3. In small bowl, combine lemon juice, oil, salt and pepper. Whisk to combine and pour onto salad. Toss well and serve immediately.