Salade aux petits pois et edamames.jpg

Pea and Edamame Salad

1/2 yellow onion, finely chopped
90g (3 oz) diced pancetta (or 1/2 bag)
250 ml (1 cup) frozen peas not thawed
1 cup (250 ml) frozen edamame not thawed
15 ml (1 tbsp.) Mc Duff Brown Sugar Vinegar - Original
15 ml (1 tbsp.) Olive oil
60 ml (1/4 cup) finely chopped fresh mint
Pepper and salt


1) In a nonstick skillet heated over medium-high heat, brown the onion and pancetta for 4-5 minutes.
2) Add peas and frozen edamame, stir and cook for 3-4 minutes until edamame is hot in the center.
3) Remove from heat and transfer to a serving bowl. Incorporate the vinegar, oil and mint. Pepper generously and add a pinch of salt.

4) Serve as an accompaniment to fish or grilled chicken.


Enjoy your meal!

Thanks to Stephanie Descart from Montreal

(Adapted from Cuisine futée Magazine "Survivre aux soirs de semaine" )