Ingredients
3
tablespoons extra-virgin olive oil
3
tablespoons fresh lemon juice
1/2
to 1 teaspoon dried mint leaves
1/4
teaspoon salt
3
Italian plum tomatoes, chopped (1 cup)
1
(15-oz.) can LeSueur® Very Young Small Early Peas, drained
2
oz. (1/2 cup) crumbled feta cheese
4
leaves romaine lettuce
12
kalamata olives, if desired
Preparation
In small bowl, combine oil, lemon juice, mint and salt; blend with wire whisk until smooth. Add tomatoes, peas and cheese; toss to combine. Serve immediately, or cover and refrigerate until serving time.
To serve, line serving platter or individual plates with lettuce. Spoon salad over lettuce. Garnish with olives.
