Arugula-and-Frisée Salad with Peas, Pistachios and Pecorino

Name: Arugula-and-Frisée Salad with Peas, Pistachios and Pecorino
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 142 grams baby arugula; 237 milliliters frozen baby peas, thawed; 1 Tbsp chopped flat-leaf parsley; 1 large head frisée, chopped; 2 Tbsps freshly squeezed lemon juice; 1 Tbsp chopped mint; 79 milliliters extra-virgin olive oil; 85 grams cup shaved Pecorino Romano cheese; 118 milliliters salted roasted pistachios, chopped; 8 servings Salt and freshly ground pepper

Arugula-and-Frisée Salad with Peas, Pistachios and Pecorino might be just the side dish you are searching for. This gluten free, primal, and vegetarian recipe serves 8. One serving contains 191 calories, 7g of protein, and 16g of fat. 1 person found this recipe to be scrumptious and satisfying. If you have baby arugula, roasted pistachios, flat-leaf parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 20 minutes.