MINTED PEA SALAD
"In this refreshing recipe, fresh mint complements the peas' sweet flavor," relates Inez Orsburn, a field editor from Demotte, Indiana.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first six ingredients. Add peas and onion; toss to coat. Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 214 calories, Fat 17g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.
GREEN PEAS WITH MINT
Provided by Robin Miller : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium meat. Add peas and cook 2 minutes, until crisp-tender. Add salt and pepper and stir to coat. Remove from heat and stir in mint.
MINTED PEAS
Tired of just peas and butter? The mint and lemon zest give these peas a flavor boost.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 8
Steps:
- In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
- Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
- Add 1/3 cup finely chopped fresh mint, 1 1/2 teaspoons grated lemon zest, and 2 tablespoons butter; swirl pan until butter is creamy, 1 minute more.
GREEN PEA AND BROCCOLI SALAD WITH MINT DRESSING
Make and share this Green Pea and Broccoli Salad With Mint Dressing recipe from Food.com.
Provided by COOKGIRl
Categories Vegetable
Time 8m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mint Dressing: Prepare dressing by combining all ingredients in a bowl and whisking. Yields 1/3 cup.
- In pot boil green peas for approximately 2 minutes just until tender. DO NOT overcook. Drain and rinse under cold water. Transfer to serving bowl.
- Blanch the broccoli florets in the same pot of boiling water for 3-5 minutes or just until bright green. Drain.
- Plunge broccoli into bowl of ice water to halt the cooking process. Let stand 10 minutes then drain well. Combine the broccoli with the green peas.
- Stir in the celery, pimiento, and red onion. Add the salad dressing and toss to coat.
Nutrition Facts : Calories 217.5, Fat 14, SaturatedFat 2, Sodium 210.4, Carbohydrate 19.7, Fiber 4.8, Sugar 8.6, Protein 5.6
GREEN PEA SALAD WITH MINT
A great dish for potlucks. You can use the frozen peas to keep the other ingredients cool, then mix them in just before serving.
Provided by ccferne
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine carrots, green onions, and parsley.
- Stir with oil, vinegar, salt, and pepper.
- Chill for two hours.
- Add peas.
- Garnish with mint leaves.
Nutrition Facts : Calories 149.9, Fat 9.4, SaturatedFat 1.3, Sodium 392.9, Carbohydrate 13.3, Fiber 4.2, Sugar 5.3, Protein 4.2
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MINTY PEA SALAD - BUDGET BYTES
From budgetbytes.com
5/5 (7)Total Time 20 minsServings 4Calories 117 per serving
- Let the peas thaw in a colander to allow excess moisture to drain away. Rinsing briefly with cool water will expedite the thawing process.
- While the peas are thawing, prepare the lemon and shallot vinaigrette. Zest the lemon using a zester or a small holed cheese grater. Be sure to scrape off just the yellow zest and none of the bitter white pith. Set the zest aside, then squeeze about 2 tablespoons of the juice into a separate bowl.
- Peel the dry, papery skin from the shallot, then mince it finely. Add it to the bowl with the lemon juice, along with 2 Tbsp olive oil, 1/4 tsp salt, and some freshly cracked pepper (5-10 cranks of a pepper mill). Whisk the ingredients together until combined, then set aside.
- Rinse the mint to remove any dirt or debris. Pull the leaves from the stems and then slice into thin strips (or chop roughly).
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5/5 (3)Total Time 30 minsCategory SaladCalories 347 per serving
- In a medium saucepan, bring 2 cups of water to the boil. Add a generous pinch of salt, and then add the kamut. Reduce heat to low, and simmer, covered until the grain is cooked but still toothsome. Drain any excess liquid, and rinse well under cold water.
- Whisk together crushed garlic, lemon juice, honey, mustard, dried mint, and olive oil. Season with salt and pepper.
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