My Favorite Summer Salad

salad Ina Garten has captured my heart. Pesto as salad dressing (or salad coating - yum!)

Pesto Pea Salad:

  • 2 cups of frozen peas
  • 2 tablespoons pignolis, toasted (see note)
  • 2 1/2 cups baby spinach leaves
  • 4 tablespoons pesto, recipe follows
  • (Amy twist: I add 1/4 cup grated parmesan)

Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.

To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas and pignolis over the spinach. Add the pesto and toss.

Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.

What's been your favorite summer salad?