Green Pea, Radish, and Vegan Cheddar Salad

This recipe makes a very fresh and spring-y Green Pea, Radish, and Vegan Cheddar Salad that pleases both the eye and the palate. I enjoyed it several times while traveling through some of the heartland states some years (or truthfully, some decades) ago, while still a vegetarian rather than a vegan. Its constant ingredients were the peas, cheese, and celery, with additional, varying ingredients. This is my version, a composite of those that I sampled, and now completely vegan, as it’s easy to substitute vegan cheddar cheese for its dairy counterpart.Green Pea, Radish, and Vegan Cheddar SaladServes: 4 to 6Ingredients2 cups fresh shelled green peas, steamed (or substitute frozen petit peas, thawed and steamed)1 cup vegan cheddar cheese, grated1 large celery stalk, finely diced1 small red bell pepper, finely diced8 large or 12 smaller radishes, sliced (halve larger ones)1–2 tbsp minced fresh dill1 tbsp extra-virgin olive oil3 tbsp white or red wine vinegarsalt and freshly ground pepper, to tastemixed baby greens, optionalInstructionsCombine all the ingredients except the salt, pepper, and optional greens in a serving bowl and toss well.Season lightly with salt and pepper and toss again.Serve at once, mounding each serving over a bed of greens, if desired.

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