Snow Peas And Pepper Salad Recipes

Steps:

• Cook snow peas in boiling salted water to cover for 2 minutes. Drain. Run cold water briefly over snow peas and drain again. Put snow peas, pepper strips and onion in a salad bowl.
• Put mustard, vinegar and cumin in a small bowl and add salt and pepper. Beat vigorously with a whisk while adding oil. Stir in the parsley and pour dressing over vegetables. Toss and serve.

Steps:

• Combine the rice and water in a saucepan. Bring to a boil. Reduce the heat, cover, and cook for 17 minutes, until the water is absorbed and the rice is tender.
• Toast the sesame seeds in a toaster oven until golden.
• String, wash and then cut the snow peas in half.
• Wash, core, seed and cut the red pepper in julienne strips.
• In a serving bowl combine the garlic in oil, corn and sesame oils, vinegar and soy sauce, and beat with a fork. Add the snow peas and red pepper and toss.
• When the rice is cooked, stir it into the salad, sprinkle with black pepper and sesame seeds, and toss.

Steps:

• Trim ends of snow peas and pull off strings. Stack about a dozen snow peas at a time on a cutting board and use a sharp knife to cut them at an angle in thin julienne. Place in a bowl of ice water.
• In a small bowl, whisk together lemon oil, lemon juice and a teaspoon of salt, or to taste, and set aside.
• In a 12-inch skillet, heat extra-virgin olive oil over medium heat. Add pancetta and cook until fat is rendered. Do not allow pancetta to brown. Add onion and cook on low until soft and transparent. Remove from heat. Drain snow peas and add to skillet. Return to medium heat and cook, stirring, just enough to warm and slightly wilt snow peas, about 5 minutes. Remove from heat.
• Whisk lemon dressing and pour into skillet. Add mint and toss. Season with salt and pepper. Transfer to shallow bowls, scatter cheese on top and serve.

Steps:

• In a large pot of boiling salted water, cook fusilli until al dente, according to package instructions; add snow peas during last minute of cooking. Drain pasta and peas in a colander; rinse under cold water.
• In a large bowl, combine pasta and peas, bell pepper, scallions, cilantro, feta, oil, vinegars, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve chilled or at room temperature.

Steps:

• Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
• Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
• Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.

Steps:

• Beat oil with vinegar and mustard in salad bowl.
• Stir in snow peas and peppers until they are coated with dressing.

Steps:

• In a large bowl, whisk together mustard, vinegar, and oil; season with salt and pepper. Add shallot, snow peas, and tarragon and combine.

Steps:

• Preheat broiler to high or heat charcoal grill. Place peppers under broiler or on grill and cook on all sides until skin is well charred. When cool enough to handle split in half, core and discard charred skin.
• Cut peppers lengthwise into thin strips. There should be about 1 cup. Put strips in salad bowl.
• Bring enough water to a boil to cover peas when added. Add salt to taste. Add peas and let boil 2 minutes. Drain in sieve. Run cold water briefly over peas and drain. Add to salad bowl.
• Cut onion in half, cut each half crosswise into thin slice and add to bowl.
• Put mustard and vinegar in separate bowl and add salt and pepper. Start beating vigorously with whisk while adding oil. Stir in parsley.
• Pour sauce over the vegetables and toss.