SIMPLE SNAP PEA SALAD
Get your veggies on with this delicious pea salad. Made with KRAFT Dressing and ATHENOS Feta Cheese, this Simple Snap Pea Salad has great flavor.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Add peas to pan of boiling water; cook 45 sec. Drain. Immediately add to bowl of ice water; let stand until cooled.
- Drain peas; place in large bowl. Add radishes, cheese and dressing; mix lightly.
- Sprinkle with pepper.
Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
SNAP PEA, ORANGE AND RADISH SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Fill a large pot halfway with water and bring to a boil; season generously with salt. Prepare an ice bath in a large bowl. Blanch the sugar snap peas in the boiling water for 2 minutes, or until they turn bright green and soften slightly. Strain, then immediately plunge into the ice bath to cool completely. Drain well. Spread out the snap peas on a baking sheet and dry with paper towels.
- Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the prosciutto slices; cook for 1 to 2 minutes per side, until crispy. Transfer to a paper-towel-lined baking sheet to cool and drain of excess oil.
- Add the dried sugar snap peas to a large bowl, and crumble the prosciutto over the peas. Drizzle with the remaining 2 tablespoons olive oil. Add the goat cheese, shallots, orange supremes, orange juice, radishes, mint and tarragon; gently toss together. Season with salt and pepper, and serve immediately.
SNAP PEA SALAD
I love snap peas, so when I saw this, I had to try it, with a couple of changes. Adapted from Everyday Food magazine.
Provided by Lori Mama
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a bowl.
- Let stand 10 minutes, tossing occasionally.
Nutrition Facts : Calories 115, Fat 7, SaturatedFat 0.9, Sodium 8.1, Carbohydrate 13.1, Fiber 4.5, Sugar 3.6, Protein 2.5
SNAP PEA AND CUCUMBER SALAD
Provided by Giada De Laurentiis
Time 16m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
- For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss until coated.
- Cook's Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.
SNAP PEA SALAD
When snap peas are in season, we can't resist making this crunchy salad. I usually serve it cold, but it's also good warm, with the peas straight from the pot. -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- For vinaigrette, in a small bowl, whisk the first 8 ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl., Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon zest.
Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SUGAR SNAP PEA, AVOCADO & ORANGE SALAD
A crisp, fresh rainbow salad with mint and coriander dressing. Versatile enough to be served on the side of various main course meals
Provided by Cassie Best
Categories Side dish
Time 20m
Number Of Ingredients 13
Steps:
- Boil the kettle. Put the sugar snap peas and onions in a large bowl and cover with hot water. Stand for 30 secs, then drain and run under cold water until cool. Drain again.
- Layer the sugar snap peas, onions, oranges and radishes into a container. Toss the avocado in the lemon juice and add this, too. Mix the dressing ingredients in a jam jar. When ready to serve, toss the pea shoots and dressing through the salad.
Nutrition Facts : Calories 146 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
SUGAR SNAP PEA SALAD RECIPE
Try out our Sugar Snap Pea Salad recipe tonight. This quick and easy Sugar Snap Pea Salad recipe features crisp cucumbers, radishes and OSCAR MAYER Deli Fresh smoked ham. Your family will love this versatile and tasty side!
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Mix mayo, milk, tarragon, vinegar and lemon zest until blended. Refrigerate until ready to serve.
- Stack ham; cut into thin strips. Cook in small skillet on medium heat 4 to 5 min. or until crisp, stirring occasionally. Remove ham from skillet; set aside.
- Arrange cucumbers around edge of serving platter. Fill center of platter with peas and radishes; top with eggs and ham. Drizzle with dressing.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 80 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
SESAME SNAP PEA-CHICKEN SALAD
This simple salad features crisp-tender sugar snap peas, delicate shredded chicken and creamy sesame dressing. The cooking methods are important here: Blanching the peas, then shocking them in ice water ensures that they retain crunch and color, while gently poaching the boneless chicken breast and plunging it into an ice water bath means it stays moist. The tangy dressing, which is a nod to the highly addictive Japanese-style goma dressing, is made with earthy roasted sesame seeds and mayonnaise; it finds its way to the craggy edges of the shredded chicken. Try to shred the meat the same size as the sliced peas for the best texture. This salad is great to serve immediately, and even better after spending at least an hour in the refrigerator.
Provided by Hana Asbrink
Categories poultry, salads and dressings, vegetables, appetizer, main course
Time 40m
Yield 2 to 4 servings (about 4 cups)
Number Of Ingredients 9
Steps:
- In a medium saucepan, add the chicken and enough cold water to cover it by 1 inch. Bring to a boil over medium-high heat. When the water begins to boil, lower heat immediately to a gentle simmer, cover partially with a lid and cook for 10 minutes. (Monitor that the bubbles never get too big; lower heat if so.) Turn off the heat, cover completely with lid, and leave on the stovetop for another 10 minutes.
- Meanwhile, prepare the sugar snap peas: Bring a large pot of salted water to a boil. When it begins to boil, set a bowl of ice water next to the stovetop. Drop sugar snap peas into boiling water and cook until crisp-tender, 30 to 45 seconds. Use a slotted spoon to transfer the sugar snap peas to the ice water to cool completely. Drain well and pat dry on a clean dish towel in a single layer.
- Transfer sugar snap peas to a cutting board and trim the tips, if needed, then slice lengthwise into thirds on a slight diagonal. Transfer to a large bowl or lidded container, and refrigerate.
- Prepare the dressing: In a mortar and pestle, coarsely grind the sesame seeds, leaving some whole. In a small bowl, combine ground sesame seeds, mayonnaise, soy sauce, rice vinegar, sesame oil, sugar and 1/2 teaspoon salt. Stir until smooth.
- Set a bowl of ice water next to the stovetop. Transfer the chicken to the ice water to cool completely. When chicken is cool enough to handle, pat dry, then finely shred the meat using your fingers. The shreds should be similar in size to the cut sugar snap peas.
- Add the shredded chicken and all of the dressing to the chilled snap peas; toss gently until coated. Enjoy immediately, or refrigerate for up to 1 day.
FRESH SUGAR SNAP PEA SALAD
We found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the first 7 ingredients in a blender; cover and process until blended. Transfer to a large bowl; stir in poppy seeds., Add peas to dressing and toss to coat. Refrigerate, covered, 30 minutes before serving.
Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 201mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SNAP PEA SALAD
Provided by April Bloomfield
Categories Side Low Fat Kid-Friendly Quick & Easy High Fiber Wheat/Gluten-Free Healthy Vegan Raw Sugar Snap Pea Fat Free Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- So long as you find the right snap peas, you'll have a smashing salad. But I find that putting your knife to them adds even more excitement, a little textural variation and attractiveness. Accordingly, run the tip of your knife along the spine of some of the larger pods, open them like a book to expose the peas, and gently pull to separate the two sides of the pod. Slice others diagonally in half or thirds. Keep small ones whole.
- Combine the peas and mint in a large bowl. Pour in the dressing and toss gently but well. Season to taste with more salt and lemon, if you'd like. Add the arugula to the bowl and toss gently to coat the leaves in the dressing without bruising them. Arrange it all prettily on a platter and serve straightaway.
RAW SNAP PEA SALAD
Serve this light, bright salad for lunch with a piece of grilled chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a large bowl, combine 1 pound trimmed sugar snap peas (strings removed, if necessary), sliced 1/4 inch thick on the diagonal, 1 cup finely chopped red onion, 3 tablespoons fresh lemon juice, and 2 tablespoons olive oil. Season with coarse salt and ground pepper. Let stand, tossing occasionally, 10 minutes.
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TRIPLE PEA SALAD WITH WHIPPED GOAT CHEESE — ZESTFUL KITCHEN
From zestfulkitchen.com
- In a medium bowl, vigorously whisk together goat cheese, buttermilk, and ¼ teaspoon each salt and pepper until light and airy (this will take some muscle!).
- In a large bowl whisk together oil, vinegar and Dijon; season with salt and pepper. Add snap peas, snow peas, thawed green peas, shallot, and mint; toss to combine.
- Spread goat cheese mixture over a large plate or platter. Pile pea mixture over top and finish with a few turns of cracked pepper, minced fresh lemon zest and a drizzle of olive oil.
SNAP PEA SALAD - GOOD HOUSEKEEPING
EASY SUGAR SNAP PEA SALAD RECIPE - THE MOM 100
From themom100.com
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water. When the water is boiling, drop the sugar snaps into the pot and cook for 1 minute. Drain the sugar snap peas and plunge them into the ice water.
- While you are waiting for the water to boil, make the vinaigrette: In a large bowl combine the olive oil, balsamic vinegar, rice vinegar, Dijon mustard, honey, shallot, salt and pepper.
- Drain the cooled sugar snap peas, shake off any excess water, and add them with the onion, cucumbers, dill and mint to the dressing in the bowl. Toss to combine. Taste, adjust seasonings as needed and serve.
FRESH HERB SNAP PEA SALAD RECIPE - WEBMD
From webmd.com
- Bring a medium saucepan of water to a boil. Add snap peas and cook until bright green but still crisp, 1 to 2 minutes. Drain and rinse under cold water.
- Toast almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
- Whisk oil, vinegar, salt and pepper in a large bowl. Add lettuce, chives, tarragon and the snap peas and toss. Serve sprinkled with the almonds.
SNAP PEA SALAD WITH GOAT FETA - DISH 'N' THE KITCHEN
POT STICKER SALAD WITH SNAP PEAS RECIPE - REAL SIMPLE
From realsimple.com
- Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with ½ inch of water). Bring the water to a boil.
- Add the snap peas and carrots and cover. Steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes.
SESAME NOODLE SALAD WITH SUGAR SNAP PEAS - SIMPLE SEASONAL
From simpleseasonal.com
- Bring the dressing ingredients to a boil in a small saucepan, remove from the heat, and then set aside to cool.
- Immediately toss together the pasta and the dressing. Allow the pasta to cool for approximately 15 minutes, and then transfer it to the refrigerator to chill for 1 hour.
RICE AND SNAP PEA SALAD WITH MANGOES RECIPE | REAL SIMPLE
From realsimple.com
- Bring the rice, 3-1/2 cups water, and 1/2 teaspoon salt to a boil in a large saucepan. Stir once, cover, and simmer over low heat until the water is absorbed, about 20 minutes. Remove from heat and let stand for 15 minutes. Fluff with a fork and spread on a plate to cool quickly.
- Whisk the olive oil, lime juice, cumin, 1-1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. Add the rice, snap peas, mangoes, cilantro, and red onion and toss well. Top with the almonds, if desired.
SUGAR SNAP PEA SALAD RECIPE - IVAN CONILL | FOOD & WINE
From foodandwine.com
- Whisk together oil, Chardonnay vinegar, lemon zest and juice, shallot, and honey in a large bowl.
- Thinly slice snap peas lengthwise (about 4 slices each). Add snap peas, chicken, ricotta, and onion to dressing in bowl. Tear mint leaves directly into bowl. Sprinkle with salt and pepper. Stir salad until well combined. Sprinkle with almonds.
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