PEA SALAD WITH BACON AND EGGS

Pea Salad With Bacon and Eggs image

Provided by dicentra

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

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4 large eggs
2 cups peas
6 slices smoked bacon, cut crosswise into 1/2-inch pieces
1/2 small onion
1 garlic clove, smashed
1 tablespoon extra virgin olive oil
1/2 tablespoon red wine vinegar
1/2 teaspoon whole grain mustard

Steps:

Hard-boil eggs: Put eggs into a small saucepan, add enough water to cover and bring to a rolling boil over medium-high heat. Turn off heat, cover and let stand for 20 minutes. Drain, then cover eggs with ice water. Let stand until eggs are cold, about 5 minutes. Drain, then peel.
Meanwhile, bring a medium saucepan half full of water to a boil. Add peas, reduce heat and simmer until peas are tender, 7 to 10 minutes. Drain and rinse with cold water.
Cook bacon in a skillet over medium heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels.
Pour off all but 1 tablespoons fat from pan; add onion and garlic to pan and cook, stirring, until softened, about 5 minutes.
Remove from heat. Stir in peas and bacon, followed by olive oil, vinegar and mustard. Chop eggs, add to salad and toss gently.

Nutrition Facts : Calories 240.7, Fat 13.6, SaturatedFat 3.7, Cholesterol 224.7, Sodium 357.1, Carbohydrate 14.2, Fiber 4.6, Sugar 5.5, Protein 15.2