Recipe courtesy of Mary Sue Milliken and Susan Feniger

Mint Pea Salad

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  • Level: Easy
  • Yield: 8 servings
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2 cup fresh shelled peas

1/2 pound snow peas

1/2 cup plain yogurt

3 tablespoons mayonnaise

Juice of 1 lemon

Coarse salt

Freshly ground black pepper

1 bunch mint, chopped fine (reserve some whole leaves for garnish)

8 slices crisp cooked bacon, crumbled


  1. Bring a saucepan of salted water to a boil. Blanch peas and snow peas, about 1 minute each, rinsing in ice water so that they remain bright green and crisp. Drain and set aside to dry.
  2. In a medium bowl, mix yogurt with mayonnaise, lemon juice, salt and pepper, and fold into peas along with mint. Refrigerate covered. To serve, spoon onto individual plates or a serving platter, sprinkle bacon over the top and garnish with mint leaves.