Spring Pea Salad with White Beans and Shrimp
This spring pea salad with white beans and shrimp will excite your palette with sweet and fresh spring flavors in a light prosecco vinaigrette.
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Cooking tools:
- Blender
- Nonstick skillet
- Pot
- Saucepan
- Tongs
- Plate
- Mixing bowl
- Serving bowl
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Paper towel
Ingredients
- ¼ cup Colavita Prosecco White Wine Vinegar
- 1 tbsp honey
- 1 tbsp roughly chopped fresh mint
- 1 tsp roughly chopped fresh thyme
- ⅓ cup Colavita Extra Virgin Olive Oil
- salt
- 1 cup fresh or frozen peas
- 1 ¼ lbs baby potatoes
- 10 oz mixed spring greens
- 8 large radishes, trimmed, very thinly sliced
- 1 lb uncooked, large shrimp, peeled and deveined
- 16 oz cannellini beans, drained
- 1 jar Colavita Artichoke Hearts, rinsed and quartered
- Sea salt
- Freshly ground pepper
- Shaved parmigiano-reggiano cheese
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