GRILLED SHRIMP, CORN AND SNAP PEA SALAD WITH FETA
Provided by Megan Mitchell
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the grill over medium-high heat to about 375 degrees F or preheat a large grill pan over medium heat. Clean the grill grates.
- Grill the corn, flipping occasionally, until you see grill marks and the corn turns bright yellow, 8 to 10 minutes. Remove and let cool slightly.
- Meanwhile, combine the shrimp with the lemon zest, a drizzle of grapeseed oil and a sprinkle each of salt and pepper in a medium bowl. Toss together. While the corn is cooling, grill the shrimp until you see grill marks and the shrimp is pink, 1 to 2 minutes per side.
- Once the corn is cool enough to handle, cut the kernels off the cob and place into a large bowl; discard the cobs. Add the snap peas, chopped mint, radishes, almost all of the scallions (save the rest for garnish), the lemon juice, a drizzle of the olive oil and a sprinkle each of salt and pepper. Toss together and taste for seasoning. Add the feta and shrimp and toss to combine.
- Serve in a large shallow dish and sprinkle with the reserved scallions and mint leaves. Serve at room temperature or slightly chilled.
CORN AND SNAP PEA SALAD
This is a crunchy, minty accompaniment to a any main dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a large pot of boiling, salted water, cook corn and snap peas until crisp-tender, about 6 minutes. Drain vegetables; rinse under cold water, and dry. Transfer to a large bowl.
- Add Parmesan, mint, scallions, oil, and vinegar; season with salt and pepper.
Nutrition Facts : Calories 134 g, Fat 7 g, Protein 6 g
SNAP PEA, CORN, AND QUINOA SALAD
Make and share this Snap Pea, Corn, and Quinoa Salad recipe from Food.com.
Provided by jill6682
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Make the dressing: Add water first, then oil, vinegar, mustard, hot sauce, and honey, followed by salt, pepper into a blender. Turn on blender and wait for dressing to fully emulsify. Turn off blender and refrigerate dressing or use immediately.
- Thaw and drain any liquid from corn. Prepare quinoa according to package directions.
- Julienne raw snap peas.
- Add cooked quinoa, snap peas, corn, and chopped green herbs to a medium bowl.
- Add half of the prepared dressing to the bowl to start and add more to taste. Stir well.
- Once mixed gently fold in crumbled feta cheese. Garnish with additional herbs. Serve immediately or refrigerate for later.
Nutrition Facts : Calories 565.5, Fat 37.5, SaturatedFat 8, Cholesterol 25, Sodium 1123, Carbohydrate 49.8, Fiber 7.4, Sugar 8.4, Protein 13.9
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