Peas, Carrots & Candied Walnut Salad Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the peas, carrots, and candied walnuts.
• STEP 2.In a separate small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
• STEP 3.Pour the vinaigrette over the salad and toss gently to coat all the ingredients.
• STEP 4.Serve the salad immediately or refrigerate for up to 2 hours before serving.
• STEP 5.Garnish with additional candied walnuts before serving, if desired.

Cooking Tips

• To make candied walnuts, melt butter in a skillet over medium heat. Add walnuts and brown sugar, stirring constantly until the sugar has melted and coated the walnuts. Transfer to a parchment-lined baking sheet and let cool.
• For a creamier dressing, you can add a tablespoon of mayonnaise to the vinaigrette.
• If you prefer a sweeter salad, you can add a tablespoon of maple syrup to the vinaigrette.

Storage and Serving

• This salad is best served immediately after tossing with the vinaigrette to maintain its crispness.
• If you need to make it ahead of time, you can prepare the salad and vinaigrette separately and combine them just before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the salad may lose some of its crunchiness.