This simple spring salad of baby spinach, peas and feta comes together quickly and is a great way to use seasonal vegetables.
1. Drop peas into a pot of boiling water and cook for 1 ½ minutes. Drain the peas quickly in a colander and immediately transfer to a bowl of ice water. Leave the peas in the ice water for 2 minutes and then drain. 2. In large bowl, combine the baby spinach and peas. Dress the salad with the lemon vinaigrette and top with feta cheese.