Pea, Feta And Mint Salad With Pistachios

1. Blanch peas in a pan of boiling water for 2 minutes, or until bright green and just tender.

2. Drain and refresh in cold water.

3. Heat 1 T oil in skillet over medium heat,.

4. Add onion and stir for 1-2 minutes until soft and translucent.

5. For dressing, place mustard, vinegar and honey in a bowl.

6. Whisk in remaining oil, then season with salt and pepper.

7. Place onions, peas and pistachios in a large bowl with dressing and toss to combine.

8. Add mint and pea shoots and toss gently.

9. Crumble feta over top.

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Nutrient	Quantity
Total fats	4290.9372 g
Protein	2144.6272 g
Carbohydrates	649.3965 g
Energy	49651.82 kCal
Fatty acids, total saturated 18:3 undifferentiated	48.1064 g
Water	9359.0417 g
Aspartic acid	117.9914 g
Calcium, Ca	74136.43 mg
Lutein + zeaxanthin	1921.83 g
Fiber, total dietary	9.614 g
Fatty acids, total saturated 22:0	1.4096 g
Carotene, beta	1194.05 g
Niacin	149.9566 mg
Vitamin A, RAE	18813.58 g
Arginine	71.6726 g
Riboflavin	126.7872 mg
Tocopherol, beta	1.188 mg
Fatty acids, total saturated 20:1	3.3953 g
Glutamic acid	365.7648 g
Stigmasterol	2.05 mg
Sodium, Na	137653.85 mg
Fatty acids, total saturated 16:1 undifferentiated	71.507 g
Total lipid (fat)	4290.9372 g
Manganese, Mn	5.5487 mg
Fructose	2.1624 g
Proline	207.1655 g
Fatty acids, total saturated 16:0	896.8273 g
Fatty acids, total saturated 8:0	81.9 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	5.7773 g
Sucrose	4.4007 g
Choline, total	2340.052 mg
Sugars, total	627.3446 g
Serine	176.0321 g
Fatty acids, total saturated 10:0	296.5516 g
Fatty acids, total saturated 18:0	244.4977 g
Vitamin B-6	64.6458 mg
Selenium, Se	2254.356 g
Ash	783.8545 g
Vitamin D	2400 IU
Fatty acids, total saturated 18:1 undifferentiated	1375.2929 g
Pantothenic acid	146.195 mg
Phenylalanine	101.8259 g
Beta-sitosterol	81.18 mg
Copper, Cu	5.5622 mg
Betaine	1.24 mg
Thiamin	23.6773 mg
Retinol	18750 g
Methionine	55.3616 g
Iron, Fe	111.5526 mg
Carbohydrate, by difference	649.3965 g
Phosphorus, P	50920.76 mg
Folate, total	4892.47 g
Tocopherol, gamma	17.3321 mg
Fatty acids, total saturated 4:0	116.25 g
Alanine	96.3393 g
Cholesterol	13350 mg
Valine	160.5632 g
Fatty acids, total saturated 18:2 undifferentiated	160.2012 g
Glycine	15.0743 g
Carotene, alpha	47.22 g
Glucose (dextrose)	3.2832 g
Fatty acids, total saturated 14:0	414.1662 g
Zinc, Zn	433.7068 mg
Isoleucine	121.0062 g
Maltose	0.0697 g
Tocopherol, delta	0.328 mg
Fatty acids, total saturated 12:0	173.85 g
Fatty acids, total polyunsaturated	208.3086 g
Tocotrienol, gamma	0.6847 mg
Fatty acids, total polyunsaturated 17:1	1.35 g
Leucine	210.171 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	64580.02 IU
Folate, DFE	4892.47 g
Tryptophan	30.1518 g
Vitamin C, total ascorbic acid	77.406 mg
Phytosterols	2498.54 mg
Fatty acids, total saturated 20:0	4.4901 g
Fatty acids, total saturated 6:0	85.9549 g
Campesterol	4.1 mg
Starch	0.6847 g
Tyrosine	100.5281 g
Vitamin B-12	253.5 g
Vitamin K (phylloquinone)	945.3 g
Fatty acids, total saturated	2393.5537 g
Histidine	59.799 g
Fatty acids, total monounsaturated	1491.0056 g
Threonine	95.961 g
Folate, food	4892.47 g
Fatty acids, total polyunsaturated 17:0	0.2413 g
Vitamin D (D2 + D3)	60 g
Vitamin D3 (cholecalciferol)	60 g
Vitamin E (alpha-tocopherol)	183.5668 mg
Magnesium, Mg	2974.89 mg
Lysine	183.577 g
Potassium, K	10509.31 mg
Cystine	12.6075 g
Fluoride, F	3.154 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Honey	1 tablespoon	0	0	0
Olive oil	80	9547.2	0	1080
Pistachio	0.33 cup	229.6	11.1397	18.5812
salt pepper	0	0	0	0
dijon mustard	1 tablespoon	0	0	0
red wine vinegar	60	169.86	2.4138	0
white onion	1	64	14.944	0.16
mint leaf	0.25 cup	0	0	0
pea	1 cup	41.16	7.399	0.196
feta	100	39600	613.5	3192
snow pea sprout	0.5 cup	0	0	0