Servings:
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about
scaling
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Cook Time: |
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Prep Time: |
20 Min |
Cook Method: |
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Cook Temp: |
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1. Place potatoes in a medium pot, cover with cold water, and bring to a boil over high heat. Lower heat to medium low and
cook until potatoes are firm but slightly tender, about 7 minutes. Drain in a colander, run cold water over potatoes, and leave to cool for 10 minutes.
2. While potatoes cook, shell peas. You should have about 3.4 to 1 cup peas.
3. Prepare vinaigrette. Place oil, vinegar, mustard, garlic, salt, and pepper in a small bowl and mix until well combined.
4. Transfer potatoes to a serving bowl, add vinaigrette and gently mix until potatoes are coated with dressing. Add shelled
peas, mint, and feta, and stir gently. Serve at room temperature or chilled. May be made 1 day in advance and stored, refrigerated, in an airtight container.
Source: Courtesy of Hannaford fresh magazine July-Aug 2009
Nutrition Facts |
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Serving Size
(252g
)
|
|
Servings Per Container
6
|
| Amount Per Serving |
| Calories 234 |
Calories from Fat 92 |
| |
% Daily Value * |
| Total Fat 10.4g |
16% |
| Saturated Fat 2g |
10% |
| Trans Fat 0g |
|
| Cholesterol 3mg |
1% |
| Sodium 238mg |
10% |
| Total Carbohydrate 27g |
9% |
| Dietary Fiber 6g |
23% |
| Sugars 4g |
|
| Protein 7g |
|
| Vitamin A 21% |
Vitamin C 136% |
| Calcium 11% |
Iron 44% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
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1 lb |
Pea Pods, garden, fresh, whole |
|
1/4 cup |
Olive oil |
|
2 Tbs |
White vinegar |
|
1 tsp |
Dijon mustard |
|
1 ea |
Garlic clove, minced |
|
1/2 tsp |
Kosher salt |
|
1/4 tsp |
Black pepper, freshly ground |
|
1/4 cup |
Fresh mint leaves |
|
1/3 cup |
Cheese, feta, crumbled |
|
2 lb |
Red skinned potatoes, scrubbed, sliced very thin |
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