Snap Pea Salad Recipes

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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



Snap Pea Salad image

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

1/4 cup white wine vinegar
1/4 cup Dijon mustard
2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
3 pounds fresh sugar snap peas
Grated lemon zest, optional

SNAP PEA AND CUCUMBER SALAD

Provided by Giada De Laurentiis

Time 16m

Yield 4 servings

Number Of Ingredients 8



Snap Pea and Cucumber Salad image

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.

1 pound sugar snap peas, trimmed
2 small Persian cucumbers, unpeeled, thinly sliced
1 cup (about 1/2 pint) cherry or grape tomatoes, halved
1/4 cup chopped fresh dill
2 tablespoons fresh lemon juice (from 1/2 large lemon)
2 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper

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



Snap Pea Salad image

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

1 lb snap peas, trimmed and cut into 1/4 inch pieces
1 cup red onion, finely chopped
1 small garlic clove, finely minced (optional)
3 tablespoons lemon juice, fresh
2 tablespoons oil, your favorite
salt and pepper, to taste

CRUNCHY SNAP PEA POPCORN SALAD

Provided by Molly Yeh

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14



Crunchy Snap Pea Popcorn Salad image

Steps:

  • Pop the popcorn in a popcorn popper according to the manufacturer's instructions. While still hot, sprinkle with the white Cheddar popcorn seasoning to taste. Let cool completely. (You should have about 12 cups.)
  • Whisk the mayonnaise, sour cream, cider vinegar, sugar and Dijon together in a large serving bowl. Stir in the shallot. Season with salt and pepper (remembering that the popcorn will also be salty).
  • Add the snap peas, carrot and chopped celery and toss to coat. Add the popcorn and toss to coat the kernels in the dressing. Pile the watercress on top and sprinkle with the celery leaves. Serve immediately.

1/3 cup popcorn kernels
Vegetable oil, as needed for popping
White Cheddar popcorn seasoning, for the popcorn
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons cider vinegar
1 tablespoon sugar
2 teaspoons Dijon mustard
1 shallot, thinly sliced
Kosher salt and freshly ground black pepper
2 cups sugar snap peas, strings removed, cut crosswise into thirds
1 cup shredded carrot
1 cup chopped celery plus 1/2 cup tender inner celery leaves
1 bunch watercress, trimmed and torn into bite-size pieces

SNAP PEA, ORANGE AND RADISH SALAD

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11



Snap Pea, Orange and Radish Salad image

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.

Kosher salt and freshly ground black pepper
1 pound sugar snap peas, ends trimmed
3 tablespoons extra-virgin olive oil
1 1/2 ounces sliced prosciutto (about 3 slices)
1/2 cup crumbled fresh goat cheese (about 4 ounces)
1 shallot, sliced into thin (1/8-inch) rings
2 medium navel oranges, supremed (peel and pith removed, cut into segments with a paring knife)
1/4 cup fresh orange juice, squeezed from the leftover orange membranes
5 or 6 small red radishes, sliced into very thin rounds, preferably on a mandoline
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh tarragon

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



Snap Pea Salad image

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.

1 pound sugar snap peas, trimmed and strings removed (see note)
A five-finger pinch of mint leaves (preferably black mint), roughly chopped at the last minute
1/4 cup Simple Lemon Dressing
Maldon or another flaky sea salt
Lemon juice
Large handful delicate, peppery arugula

SUGAR SNAP PEA AND RADISH SALAD

Provided by Katie Lee Biegel

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9



Sugar Snap Pea and Radish Salad image

Steps:

  • For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
  • Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
  • In a large salad bowl, combine the peas, radishes, and minced chives.
  • For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
  • Toss the vinaigrette with the salad and serve.

Kosher salt
3/4 pound sugar snap peas
1 bunch red radishes
1/2 bunch fresh chives
3 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

SUGAR-SNAP PEA AND STRAWBERRY SALAD

An easy way to use up strawberries (2 of those little green baskety thingies). Light and summery too. From the Diane Mott Davidson series about a caterer who solves murder mysteries. This one is from "The Main Corpse." I read them for the recipes! If you don't have sugar snap peas, snow peas or green beans work too.

Provided by briosgaid

Categories     Strawberry

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5



Sugar-Snap Pea and Strawberry Salad image

Steps:

  • Combine olive oil, vinegar, and mustard in a small bowl; whisk to combine.
  • Steam sugar snap peas for about 30 seconds or until bright green and still crunchy Remove from heat and run under cold water to stop cooking.
  • Drain.
  • Toss sugar snap peas with strawberries and dressing (Dressing may have settled, feel free to give it another whisk before adding to salad).
  • Serve immediately or chill for no more than an hour.
  • Recipe may be doubled, tripled, etc.

1 tablespoon extra virgin olive oil
2 teaspoons raspberry vinegar
1/4 teaspoon Dijon mustard
1/4 lb sugar snap pea, including pods, strings removed (about one cup)
1 lb ripe strawberry, thickly sliced (about 4 cups)

CHINESE SUGAR SNAP PEA SALAD

I wish I could remember where this salad originated from!! I've been making it for several years. Hubby and I are fans of salads that aren't made with mayo.

Provided by katie in the UP

Categories     Asian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14



Chinese Sugar Snap Pea Salad image

Steps:

  • To prepare dressing, heat oil in a small sauce pan over med heat, add ginger; saute 2 minutes. Add garlic and red pepper, cook 1 minute more. Stir in oyster sauce, soy sauce, sugar and salt bring to a simmer. Remove from heat, cool.
  • To prepare the salad, cook peas in boiling water 30 seconds.** Drain and rinse in cold water. combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad, toss well. Sprinkle with sesame seeds.
  • **I've also cooked them in a 'made for the microwave' pot.
  • They steam better!

2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon oyster sauce
salt, to taste
1 lb sugar snap pea, trimmed
1/2 cup carrot, i usually shred them (match sticks)
1/2 cup drained sliced water chestnuts
1/2 cup sliced mushrooms
1/2 cup julienne cut red bell pepper
2 teaspoons sesame seeds, toasted

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



Raw Snap Pea Salad image

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.

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
2 tablespoons olive oil
Coarse salt and ground pepper

SUGAR SNAP PEA AND BLUEBERRY SALAD

When you combine tender sugar snap peas with fresh blueberries, a fruity dressing, and a bit of crunch from the almonds, you're in for a treat. This will make 6 side salads or 4 main course salads.

Provided by lutzflcat

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 8



Sugar Snap Pea and Blueberry Salad image

Steps:

  • Cut ends off snap peas and pull off the tough strings running up the sides.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.
  • Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
  • Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
  • Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 13.6 g, Fat 9.8 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 1.5 g, Sodium 3.1 mg, Sugar 6 g

1 pound sugar snap peas
1 ½ cups arugula-baby spinach combo
⅔ cup fresh blueberries
¼ cup vegetable oil
¼ cup fresh blueberries
2 tablespoons white balsamic vinegar
1 tablespoon honey
1 tablespoon slivered almonds

POTATO & SUGAR SNAP PEA SALAD

If you like potatoe, snap peas, and green peas, here is a salad you will love! Adapted from Woman's Day magazine.

Provided by Sharon123

Categories     Potato

Time 25m

Yield 12 serving(s)

Number Of Ingredients 13



Potato & Sugar Snap Pea Salad image

Steps:

  • Cook the potatoes in water to cover 12-15 minutes, until tender. Drain, then toss in a bowl with vegetable broth. Cover and refrigerate at least 2 hours or until chilled.
  • Meanwhile bring 2 quarts of water to a boil and prepare a bowl of ice water. Add snap peas and green peas to boiling water, return to a boil and cook 1 minute or until snap peas turn bright green. Drain, then submerge in ice water to stop cooking and cool. Drain and refrigerate.
  • Dressing:.
  • Whisk ingredients except oil in a small bowl until blended. Gradually add oil, whisking constantly until thickened. Cover and refrigerate.
  • To serve:
  • Put potatoes (with broth), snap peas, green peas, onion, radishes and parsley in a serving bowl. Whisk Mustard Dressing to recombine, add to bowl, and toss to mix and coat. Enjoy!

Nutrition Facts : Calories 232.4, Fat 9.5, SaturatedFat 1.4, Cholesterol 0.1, Sodium 589.8, Carbohydrate 33.4, Fiber 5.9, Sugar 5, Protein 5.3

3 1/2 lbs small red potatoes, scrubbed and cut in 1-inch chunks
1/2 cup vegetable broth (or chicken)
1 lb sugar snap pea
2 cups frozen tiny peas
1/3 cup red wine vinegar (or try 1/2 balsamic!)
2 tablespoons Dijon mustard
1 tablespoon sugar
2 1/2 teaspoons salt
1 teaspoon fresh ground pepper
1/2 cup extra virgin olive oil
1 cup red onion, sliced thinly in strips
1 cup thinly sliced red radish
1/2 cup chopped flat-leaf Italian parsley

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



Simple Snap Pea Salad image

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

1 lb. sugar snap peas, stemmed, strings removed
2 radishes, cut lengthwise in half, then crosswise into thin slices
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1/4 tsp. coarsely ground black pepper

SNAP PEA, FETA & CHERRY TOMATO SALAD

From the Clean Home Journal "Here's a summer-fresh salad that works well with any number of main dishes, like our Hawaiian BBQ Tuna Burger with Grilled Pineapple, Pecan-Crusted Chicken and Shrimp or one of our delicious quick-fix sandwiches. Serve this refreshing salad at room temperature or chilled. And don't hesitate to mix in leftover chicken or beef strips."

Provided by Trinitys Momma

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7



Snap Pea, Feta & Cherry Tomato Salad image

Steps:

  • In a saucepot bring 2 quarts of water to a boil. Add the snap peas and boil 3-5 minutes, until peas are just cooked. Strain the snap peas in a colander in the sink and rinse under cold water until cool. Drain excess water.
  • Place the snap peas and all other ingredients except the feta cheese in a large bowl and toss gently with a large mixing spoon or spatula. Add the feta cheese and cover with plastic wrap or place in a Ziploc® Brand Container with Snap 'n Seal Lid and refrigerate until ready to serve.
  • Chef's Note: While storing whole tomatoes, keep them at room temperature for optimum flavor and texture until ready to use. Tomatoes tend to lose their flavor and develop a mealy texture when stored in the fridge for a long time. Cut tomatoes stored in the fridge should be used promptly.
  • *Substitute snow peas or string beans for snap peas, if desired.

1/2 lb snap peas, rinsed, stem ends trimmed (about 2 cups)
1 pint cherry tomatoes, rinsed and halved
salt and pepper
1/4 cup balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon oregano leaves, fresh roughly chopped
1/2 cup feta cheese, crumbled (4 ounces)

SUGAR SNAP PEA SALAD

Come springtime, sugar snap peas are so tender and fresh it's almost a shame to cook them. We prefer slicing them thinly and eating them raw with a simple dressing, like this creamy, tangy buttermilk one.

Provided by Claire Saffitz

Categories     Bon Appétit     Salad     Side     Sugar Snap Pea     Buttermilk     Lemon Juice     Garlic     Vegetarian     Yogurt     Quick and Healthy

Yield 4 servings

Number Of Ingredients 10



Sugar Snap Pea Salad image

Steps:

  • Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of salt in a medium bowl. Toss sugar snap peas, 2 Tbsp. oil, and 1 tsp. lemon zest in another medium bowl; season with salt and pepper.
  • Pour dressing into a shallow bowl and pile sugar snap peas in the center. Drizzle with more oil, season with more pepper, and top with more lemon zest.

3/4 cup buttermilk
3 Tbsp. plain whole-milk Greek yogurt
2 Tbsp. fresh lemon juice
1 small garlic clove, finely grated
A large pinch of kosher salt
8 oz. sugar snap peas, strings removed, thinly sliced
2 Tbsp. extra-virgin olive oil, plus more
1 tsp. finely grated lemon zest, plus more
Flaky sea salt
Freshly ground black pepper

ROASTED BEET AND SUGAR SNAP PEA SALAD

Categories     Salad     Leafy Green     Herb     Mustard     Vegetable     Arugula     Pea     Beet     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 8



Roasted Beet and Sugar Snap Pea Salad image

Steps:

  • Preheat oven to 375°F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.
  • Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.
  • Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.)
  • Line platter with arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop arugula.

3 medium beets, trimmed
1/2 pound sugar snap peas, trimmed
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon cider vinegar
1/4 cup olive oil
3 tablespoons chopped fresh dill or 1 tablespoon dillweed.
1 1/2 teaspoons sugar
2 2/3-ounce packages fresh arugula, trimmed.

BEET AND SUGAR SNAP PEA SALAD

Categories     Salad     Vegetable     Steam     Vegetarian     Beet     Spring     Sugar Snap Pea     Gourmet

Yield Makes 4 first-course or side-dish servings

Number Of Ingredients 8



Beet and Sugar Snap Pea Salad image

Steps:

  • Soak onion in cold water in a small bowl 10 minutes, then drain in a sieve.
  • Whisk together vinegar, coriander, sugar, and salt in a salad bowl, then add oil in a slow stream, whisking.
  • Toss onion and beets with dressing.
  • Steam sugar snaps over boiling water, covered, 2 minutes, then transfer to a bowl of ice water to stop cooking. Drain well in sieve and toss with beet mixture.

1/2 small red onion, halved lengthwise, then thinly sliced lengthwise
3 tablespoons rice vinegar (not seasoned)
1 teaspoon ground coriander, lightly toasted
2 teaspoons sugar
1 teaspoon salt
2 tablespoons extra-virgin olive oil
1 (14- to 15-ounces) can whole small beets, drained and quartered
1/4 pound sugar snap peas, trimmed

SNAP PEA SALAD

Go beyond lettuce with this seasonal salad of sugar snap peas and snow peas tossed in a flavorful Parmesan vinaigrette. Minneapolis chef Gavin Kaysen created this recipe for his family, but it was such a hit, he put it on the menu at his restaurant Spoon and Stable.

Provided by Gavin Kaysen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15



Snap Pea Salad image

Steps:

  • Vinaigrette: In a blender, add mustard, vinegar, yogurt, ¼ cup water, a pinch of salt, and 8 grinds of black pepper. Turn on high, and immediately drizzle in the oil; the dressing is fully emulsified when it looks smooth, about 30 seconds. Turn blender off and add another pinch of salt, ¼ cup more water, and Parmesan. Close the lid and blend on high to incorporate the cheese, 10 seconds. The dressing should be thick and creamy, like a Caesar dressing. Makes 3 cups. (Store extra dressing in a lidded container or squeeze bottle in the refrigerator for 5-7 days.)
  • Salad: Trim snap peas by pulling off the tough string that runs along the length of the pod. Julienne whole pods lengthwise and add to a large bowl. Trim and julienne snow peas and add 1½ to 2 cups to the bowl. Season with a pinch of salt and 2 grinds of black pepper. Add sunflower seeds and pea shoot tendrils. Trim green tops from radishes, cut in half, then thinly slice and add to the bowl.
  • Assembly: With your hands, gently toss the salad with ¼ cup of dressing. Pile salad on a serving platter and garnish with additional pea shoot tendrils.

1/2 tablespoon Dijon mustard
1/2 tablespoon red wine vinegar
2 cups plain, whole-milk Greek yogurt
1/2 cup water, divided
Kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 cup freshly grated Parmesan
2 cups snap peas
2 cups snow peas
Kosher salt
Freshly ground black pepper
2 tablespoons sunflower seeds, toasted, toast in a hot skillet, 5 minutes
1/2 cup pea shoot tendrils, plus more for garnish
3 radishes

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



Sugar Snap Pea Salad Recipe image

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

1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
3 Tbsp. milk
2 Tbsp. chopped fresh tarragon
1 Tbsp. HEINZ Distilled White Vinegar
1 tsp. lemon zest
4 slices OSCAR MAYER Deli Fresh Smoked Ham
1 English cucumber, thinly sliced
1 lb. sugar snap peas, trimmed, blanched
1 watermelon radish, thinly sliced, cut in half
3 hard-cooked eggs, cut into wedges

ENDIVE & SNAP PEA SALAD WITH PARMESAN DRESSING

Provided by Jean Georges Vongerichten

Categories     Salad     Herb     Appetizer     Vegetarian     Parmesan     Spring     Summer     Tarragon     Chive     Endive     Parsley     Sugar Snap Pea     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 15



Endive & Snap Pea Salad with Parmesan Dressing image

Steps:

  • Blanch peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain peas; transfer to a bowl of ice water to cool. Drain; thinly slice on a sharp diagonal.
  • Purée 1/4 cup Parmesan, vinegar, lime juice, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender until smooth. With machine running, gradually add both oils and blend until emulsified and well incorporated.
  • Place 1 red endive spear and 1 yellow spear on each plate. Fill leaves with some of the snap peas. Top with 2 more endive spears (arrange perpendicularly to the bottom leaves) and fill with remaining snap peas. Drizzle some of dressing over. Sprinkle remaining 1/4 cup Parmesan and herbs over, then drizzle with more dressing. Season with pepper.

3 cups (10 ounces) sugar snap peas, stemmed, stringed
1/2 teaspoon kosher salt plus more
1/2 cup finely grated Parmesan, divided
2 tablespoona Champagne vinegar
1 tablespoon fresh lime juice
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper plus more for seasoning
1/4 cup sunflower oil
2 tablespoona extra-virgin olive oil
8 red Belgian endive or small Treviso radicchio spears
8 yellow Belgian endive spears
2 tablespoons chopped flat-leaf parsley
2 tablespoons thinly sliced chives
2 tablespoons chopped chervil
2 tablespoons chopped tarragon

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



Fresh Sugar Snap Pea Salad image

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

2 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/2 cup chopped onion
1/2 teaspoon poppy seeds
1 pound fresh sugar snap peas, trimmed and halved (about 4 cups)

More about "snap pea salad recipes"

SUGAR SNAP PEA SALAD RECIPE - IVAN CONILL | FOOD & WINE
Step 1. Whisk together oil, Chardonnay vinegar, lemon zest and juice, shallot, and honey in a large bowl. Advertisement. Step 2. Thinly slice …
From foodandwine.com
5/5 (1)
Category Salads
Servings 6
Total Time 30 mins
  • 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.
sugar-snap-pea-salad-recipe-ivan-conill-food-wine image


7 BEST SNAP PEA SALADS | FOOD & WINE

From foodandwine.com
Estimated Reading Time 2 mins
  • Potato, Snap Pea and Pickle Salad. This is a terrific springtime version of a warm potato salad, with lots of scallions and little bites of half-sour pickles.
  • Sugar Snap Peas with Mint and Warm Coconut Dressing. Chef Edward Lee creates an unusual dressing here, made with unsweetened coconut milk and fresh lemon juice.
  • Sugar Snap Pea Salad with Pine Nut-Kasha Granola & Ricotta. Here, crisp snap peas are topped with a savory granola that includes pine nuts and kasha. Ricotta adds another layer of texture.
  • Sautéed Asian Cabbage, Sugar Snap Peas and Egg. This flavorful, Asian-inspired cabbage salad packs a punch with crunchy sugar snap peas, fried eggs and a rich dressing.
  • Sugar Snaps and Snow Peas with Grated Fresh Horseradish. Convenience-store wasabi-coated peas, a fiery, crunchy snack, inspired this vibrant salad from David Chang.
  • Three-Pea Salad. This combination of sugar snap peas, snow peas and green peas—dressed in a sherry vinaigrette blended with a touch of sour cream—is clever and delicious.
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EASIEST SUMMER EVER: THE BRIGHTEST, SWEETEST SNAP PEA SALAD
Once they're blanched, I toss the peas in a creamy dressing made from yogurt, olive oil, and a tiny bit of mayo, plus lemon juice and zest for flavor and brightness. A little minced shallot and mint add just a bit more depth and freshness. The real secret to enjoying snap peas this way, though, is to buy twice as many as you think you need.
From seriouseats.com


MINTY SNAP PEA SALAD | KITCHN
Fill a large bowl with water and ice; set aside. Bring a large pot of water to a boil. Add the snap peas and cook until just tender yet still crisp, about 2 minutes. Drain and immediately transfer them to the ice water. Meanwhile, whisk together the oil, lemon juice, mustard, and shallot in a large bowl.
From thekitchn.com


SUGAR SNAP PEA SALAD RECIPE - SIMPLYRECIPES.COM
Drizzle about three quarters of the dressing over the salad and toss with a large spoon to combine. Garnish with the sesame seeds. Serve the remaining dressing on the side. This salad tastes even better after the vegetables get a chance to soak up the dressing a bit, about 30 minutes to 1 hour, in the fridge.
From simplyrecipes.com


SNAP PEA SALAD - CHEF ABBIE GELLMAN MS, RD, CDN
How To Make Snap Pea Salad. This recipe is so simple. You can make and store it all in one bowl—which means no mess or clean up! Talk about a win-win. Simply whisk oil, salt, pepper, lemon juice and zest in a bowl. Add in your snap peas, sliced radishes, and mint and stir together. You can enjoy the salad right away, or the longer you let it ...
From chefabbiegellman.com


SUGAR SNAP PEA SALAD - A VIRTUAL VEGAN
How to make Sugar Snap Pea Salad. STEP 1 - Whisk up the dressing ingredients or pop them all in a jar, put the lid on and give it a good ol' shake. STEP 2 - Put the beans, sugar snap peas and dill together in a bowl, pour over the vinaigrette and toss everything together.
From avirtualvegan.com


SNAP PEA SALAD RECIPE | JAMES BEARD FOUNDATION
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.
From jamesbeard.org


QUINOA SALAD WITH SUGAR SNAP PEAS RECIPE - FOOD & WINE
Instructions Checklist. Step 1. In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool ...
From foodandwine.com


PEA SALADS | FOOD & WINE
This lovely salad offers a wonderful mix of ingredients: fava beans, peas, chives, dill, parsley, basil and sage. Sliced speck, the prosciutto-like ham, makes the salad a …
From foodandwine.com


SUGAR SNAP PEA SALAD RECIPE - FOOD REPUBLIC
With a sharp knife, trim the tips of the sugar snap peas on both ends, remove the strings if they bother you, and cut some in half lengthwise. Blanch the sugar snaps quickly, just about 30 seconds and shock in ice water. Slice the radishes thinly into coin shapes or half-moons. Combine the peas, radishes, cheese, and peppermint in a large bowl ...
From foodrepublic.com


SUGAR SNAP PEA SALAD RECIPE | BON APPéTIT
Step 1. Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of kosher salt in a medium bowl. Toss sugar snap peas, 2 Tbsp. …
From bonappetit.com


BEST RED CABBAGE, SUGAR SNAP PEAS & BLACK QUINOA SALAD ...
Step 11. Combine all ingredients and keep in an airtight container in fridge. Step 12. Whisk olive oil, lemon juice and honey and season with salt and pepper. Step 13. To assemble salad, combine 2 cups of red cabbage and sugar snap pea mixture with ¼ cup of black quinoa. Drizzle lemon and honey vinaigrette over salad and top with additional ...
From foodnetwork.ca


HOW TO MAKE AN EASY SUGAR SNAP PEA SALAD | FOOD & WINE
Don’t Skip Rinsing the Onions. Since you’re serving the onion slices raw in the salad, make sure you rinse them in cold water first and …
From foodandwine.com


APRIL BLOOMFIELD'S SNAP PEA SALAD RECIPE - HOUSE & HOME
1 lb. sugar snap peas, trimmed and strings removed* A five-finger pinch of mint leaves (preferably black mint), roughly chopped at the last minute …
From houseandhome.com


SUGAR SNAP PEA SALAD - SAVOR THE BEST
Prepare an ice-water bath in a large bowl. Add the prepared fresh sugar snap peas to the boiling water and blanch for 2-3 minutes until tender and crisp. Lift the steamer basket and peas from the boiling water and plunge into the ice water. When cool, tip onto a …
From savorthebest.com


RAW SUGAR SNAP PEA SALAD - DEBRA KLEIN | EASY PLANT BASED ...
Taste for seasoning, adding additional S+P to taste. Place peas and radishes in a bowl. Pour half the dressing over and mix well. Add more dressing as needed. Dressed salad with stay good in the fridge for up to 5 days. Extra dressing can be stored in the fridge in a covered container for up to a week.
From debraklein.com


5 MINUTE ASIAN SNAP PEA SALAD - THE WANDERLUST KITCHEN
Instructions. Place the peppers, carrots, scallions and peas in a large bowl. Whisk together the peanut oil, vinegar, fish sauce, brown sugar, sriracha, and ginger in a small bowl (or shake in a mason jar). Pour the dressing over the vegetables and toss well to …
From thewanderlustkitchen.com


SNAP PEA SALAD WITH ZESTY LEMON VINAIGRETTE | EUGENE DAILY ...
Snap Pea Salad with Zesty Lemon Vinaigrette. We always love the chance to highlight our favorite veggies, and the star of the show today is the ( crunchy & sweet) snap pea! Our obsession with snap peas started earlier this year when we discovered the magic that is sautéed snap peas, and now we’re bringing you a simple and fresh snap pea ...
From eugenedailynews.com


BEST SNAP PEA, ORANGE AND RADISH SALAD RECIPES | FOOD ...
Step 1. 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.
From foodnetwork.ca


SNAP PEA SALAD WITH LEMON AND FETA RECIPE | EATINGWELL
Step 1. For dressing, in a small bowl whisk together oil, lemon juice, mustard, salt and pepper. Advertisement. Step 2. Trim, halve, core and thinly slice fennel bulb. In a large bowl combine sliced fennel, snap peas, arugula and radishes. Drizzle with dressing; toss to coat. Step 3.
From eatingwell.com


SNAP PEA SALAD | UNL FOOD
Ingredients: 3 tablespoons olive oil; 3 tablespoons lemon juice; 1/4 teaspoon salt; 1 teaspoon fresh or 1/2 tsp dried oregano; 1 garlic clove, minced; 1 pound sugar snap peas, gently rubbed under cold running water, trimmed and strings removed
From food.unl.edu


SNAP PEA SALAD WITH JAPANESE SESAME DRESSING | CANADIAN LIVING
In large bowl, toss together lettuce, cucumber, snap peas, cabbage, tomatoes and avocado. Sprinkle with green onions. Drizzle with ¼ cup of the Sesame Dressing; toss to coat. Sprinkle with green onions.
From canadianliving.com


BEST LAMB CHOPS AND SNAP PEA SALAD RECIPE - HOW TO MAKE ...
Let rest at least 10 minutes before slicing. Meanwhile, make salad: In medium bowl, whisk together lemon juice, oil, sugar, and 1/2 teaspoon each salt and pepper to dissolve. Add fennel and onion ...
From goodhousekeeping.com


SUGAR SNAP PEA SALAD - AGGIE'S KITCHEN
Directions: Combine chopped vegetables in a bowl. Pour lemon juice, vinegar and olive oil over vegetables and gently toss together. Season well with salt and pepper. Enjoy chilled. * Note: I am texture driven so I like to chop my onion and sugar snap peas about the same size. Recipe slightly adapted from Everyday Food.
From aggieskitchen.com


SNAP PEA AND FENNEL SALAD - FAST, FRESH, FEEL GOOD FOOD.
Whisk together the vinegar, oil, mustard, shallots and salt in a large bowl. Add the snap peas, peas, fennel, tarragon to bowl. Toss to coat and season to taste with pepper. Garnish with fennel fronds and top with toasted walnuts. Season …
From gourmandeinthekitchen.com


SNAP PEA AND FETA SALAD — A THOUGHT FOR FOOD
3. Strain and slice the snap peas on bias. Transfer to a large serving bowl. 4. Transfer most of the radish to the bowl with snap peas, reserving some for garnish. 5. Tear the mint leaves by hand over the salad. Add 3/4 of the crumbled feta and toss all the ingredients in the bowl. 6. Drizzle olive oil and lemon juice over the salad and toss ...
From athoughtforfood.net


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