Cucumber And Pea Salad Recipes

Steps:

• Combine the cucumber, peas, and Monterey Jack cheese in a bowl. Whisk the mayonnaise and milk together in a small bowl; pour the dressing over the salad. Stir to coat.

Steps:

• Tip peas into a bowl, pour over a kettleful of hot water and set aside for 10 mins. Check the peas are defrosted, then drain really well. Halve the cucumber lengthways, then slice. Just before serving mix with chives, mint sauce, vinegar and olive oil. Season and serve.

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.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, peas, cucumber and onion. Add dressing; toss to coat. Cover and chill at least 2 hours before serving.

Steps:

• Have ready a bowl of ice and cold water. Cook peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain and immediately transfer to ice water. When cold, drain well and pat dry.
• Mash walnuts to a paste with a mortar and pestle and whisk in broth, oil, lemon juice, cayenne, and dill until blended. Season with salt and pepper. Toss walnut mixture with peas and cucumber until vegetables are coated.

Steps:

• Cook peas in a saucepan of boiling salted water just until they turn a brighter shade of green, about 30 seconds. Drain in a colander and rinse under cold water to stop cooking.
• Cut halved cucumber and radishes crosswise into 1/4-inch-thick slices.
• Toss peas, cucumber, radishes, and sesame seeds with vinegars and season with salt and pepper.

Steps:

• In a large bowl, whisk together olive oil, vinegar, and mustard. Season with salt and pepper. Add cucumbers and snap peas, then toss to combine. Stir in mint just before serving.