Peas And Carrots Spring Salad Recipes

Steps:

• Put the peas, olive oil and tarragon in the bowl of a food processor fitted with a metal blade and pulse until finely chopped, about 30 seconds. Add the cream cheese and process until smooth, about 1 minute. Add the Parmesan, lemon zest and salt and pulse to combine. Transfer the mixture to a bowl, cover and refrigerate until ready to use. Serve with carrot chips.

Steps:

• In a medium saucepan, heat the oil over medium heat. Add the zucchini, onion and salt to the pan and cook, stirring, until the onion is translucent and the zucchini is tender, about 5 minutes. Lower the heat to medium low, add the peas and carrots, corn and edamame and cook, stirring, for about 1 minute. Transfer the mixture to a large bowl and let cool. Toss with the tomatoes and lemon juice. Season with black pepper.

Steps:

• Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.

Steps:

• In a medium sized skillet melt butter over medium heat. Add onion and carrots. Stir frequently and cook until carrots are tender and onion is translucent, approximately 10 minutes. Add peas, cook another 5-6 minutes until peas are heated through.
• In medium bowl use a fork to toss pasta, vegetable mixture, italian dressing and parmesan cheese together. Serve warm or cold.

Steps:

• Throw all the ingredients into a bowl & mix well! Add salt & pepper if desired.