CRISPY GRAIN SALAD WITH PEAS AND MINT
Flash-frying steamed quinoa and millet accentuates the nutty flavor of both grains and adds a satisfying crunch to this spring salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Spread grains on a paper towel-lined baking sheet; let stand 1 hour. Heat safflower oil in a large pot until a thermometer reaches 350 degrees. Add grains, a cup at a time. Cook until golden and crisp, about 2 minutes. Remove with a fine sieve; transfer to another paper towel-lined sheet. Season with salt. (Return oil to 350 degrees before frying subsequent batches.)
- Prepare an ice-water bath. Cook peas in a pot of salted boiling water until just tender and bright green, about 2 minutes. Transfer to ice-water bath; drain.
- In a small bowl, whisk together vinegar, lemon juice, and honey. Slowly drizzle in olive oil. Season with salt and red-pepper flakes.
- In a large serving bowl, combine tender greens, fried grains, peas, mint, and scallions. Drizzle with vinaigrette. Season with salt and serve immediately.
CRISP SNOW PEA SALAD
A simple Japanese dressing turns crunchy snow peas into a refreshing salad. Great with grilled salmon or chicken. Created by Heather Trim for Food and Drink.
Provided by Leslie
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Snip ends and remove string from snow peas. Fill a large bowl full of ice water.
- Bring a large saucepan of salted water to a boil, and add snow peas and carrots.
- Cook just until snow peas turn bright green, about 15 seconds, drain and plunge into cold water. Drain well and pat dry.
- Cut snow peas diagonally into ½-inch (1-cm) wide pieces. Place in a bowl along with carrots.
- To prepare dressing, whisk soy with lemon juice, sesame oil, sugar and wasabi powder, making sure sugar and wasabi powder are dissolved.
- Stir with snow peas and carrots. Taste and add salt if needed. Sprinkle with sesame seeds.
Nutrition Facts : Calories 106.8, Fat 4.4, SaturatedFat 0.6, Sodium 513.1, Carbohydrate 13.3, Fiber 3.5, Sugar 7.9, Protein 4.5
CREAMY PEA SALAD
You can prepare this pea salad ahead of time, so it's ideal when you're having company for dinner. -Debra Hartze, Zeeland, North Dakota
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the peas, cheese, onion, Miracle Whip, salt and pepper; mix well. Refrigerate until serving. Sprinkle with bacon.
Nutrition Facts : Calories 322 calories, Fat 28g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 342mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein.
CRISP PEA SALAD
I got this recipe from my local grocery store in the produce department. It calls for fresh peas (from the shell), but it also works with frozen peas. Just be sure you have them nice and dry after thawing. "Cooking Time" reflects time to chill in the fridge.
Provided by Pam-I-Am
Categories Vegetable
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, combine peas, cheese, celery, lettuce and green pepper; lightly toss.
- Add mayonnaise, vinaigrette, Italian seasoning and black pepper; lightly toss until coated.
- Cover and refrigerate 4 to 24 hours.
- Just before serving, stir in bacon bits.
Nutrition Facts : Calories 196.1, Fat 12.9, SaturatedFat 6.5, Cholesterol 33.3, Sodium 264.1, Carbohydrate 10, Fiber 3.1, Sugar 4.1, Protein 10.3
CRISP PROSCIUTTO, PEA & MOZZARELLA SALAD WITH MINT VINAIGRETTE
Fresh Italian flavours make a perfect complement to the warmer weather
Provided by Good Food team
Categories Dinner, Lunch, Starter
Time 25m
Number Of Ingredients 6
Steps:
- Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.
- Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
- To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.
Nutrition Facts : Calories 372 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 2.23 milligram of sodium
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