Ree Drummond’s Arugula and Pea Salad Is an Easy Easter Side


  • Ree Drummond’s Arugula and Pea Salad is made with three different types of peas.
  • “Easter guests will love” the pea salad, according to the Pioneer Woman.
  • Ree Drummond’s pea salad takes 50 minutes to make.
Pioneer Woman Ree Drummond, the Food Network chef behind Arugula and Pea Salad, on 'Today' wearing a multicolor top and standing at a counter
Ree Drummond | Tyler Essary/NBC/NBCU Photo Bank

It’s easy to see why Ree Drummond’s Arugula and Pea Salad is a dish she says will be popular with Easter guests. The Pioneer Woman salad recipe calls for lots of spring vegetables and fresh herbs. 

Ree Drummond’s Arugula and Pea Salad

Peas are the star of Drummond’s Arugula and Pea Salad, which she makes perfectly clear. “Yes, there are really three types of peas in this fabulous salad,” she wrote on her Pioneer Woman website. 

Sure enough, her recipes calls for three different pea varieties: snow peas, frozen peas, and sugar snap peas.

Drummond continued: “As if that’s not enough to get excited about, it’s also loaded with fresh herbs, creamy goat cheese, and colorful radishes. Your Easter guests will love it.”

How to make Ree Drummond’s pea salad: blanch the snow peas

It only seems fitting Drummond’s Arugula and Pea Salad start with the peas. According to her recipe, the first step in preparing the salad is blanching the snow peas. 

Drummond brings salted water to a boil and fills a large bowl with ice water. Note that it’s crucial to have the bowl of ice water ready before putting the peas in the boiling water. Otherwise, there isn’t much time at all — seconds, really — to do it before the peas have to be taken out of the hot water and transferred to the cold.

With the bowl of ice water prepared, Drummond puts the snow peas in hot water. About a minute later, when they’re bright green and slightly crisp, she takes them out and puts them straight in the ice water to immediately stop the cooking process.

How to make Ree Drummond’s pea salad, step 2: make the vinaigrette

Drummond prepares a vinaigrette while the snow peas cool down. She combines chopped shallots and white wine vinegar with kosher salt in a large bowl. From there, her job is to wait. 

For those making Drummond’s Arugula and Pea Salad at home, it’s the perfect time to prep the rest of the ingredients. That means thinly slicing radishes and chopping fresh dill. When five minutes have passed and the flavors of the shallots and vinegar have had time to meld, Drummond slowly whisks in some olive oil. 

How to make Ree Drummond’s pea salad, step 3: toss everything together

Drummond is finally ready to assemble the salad with the snow peas completely cooled, the vinaigrette made, and the herbs and radishes chopped. She puts the snow peas, thawed frozen peas, snap peas, and sliced radishes in the bowl with the vinaigrette. 

After tossing it all together she adds the rest of the ingredients, including the arugula, dill, and cilantro. Finally, she crumbles in room temperature garlic-and-herb goat cheese. After one last toss, Drummond’s Arugula and Pea Salad is ready. 

RELATED: Ree Drummond’s Primavera Pasta Salad Is a Pioneer Woman Spring Potluck Favorite