Fresh Spring Pea Salad Recipes

Steps:

• Snip ends off beans and sugar snap peas; remove strings from snap peas. In a large saucepan, bring water to a boil over high heat. Add beans and reduce heat; simmer, covered, 4-5 minutes. Add sugar snap peas; simmer, covered, until both beans and peas are crisp-tender, another 2-3 minutes. Drain., Toss beans and peas with radishes. Stir together honey, tarragon, salt and pepper. Drizzle over vegetables.

Steps:

• In a large skillet, heat oil over medium heat. Add leeks; cook and stir 4-6 minutes or until tender. In a Dutch oven, place steamer basket over 1 in. water. In batches, place zucchini and asparagus in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until crisp-tender. Remove and immediately drop into ice water. Drain and pat dry., In a large bowl, combine peas, leeks, zucchini mixture and herbs. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve immediately.

Steps:

• In a pot over high heat, bring 2 cups of water to a boil before adding frozen peas. Stir and cook them for 3 to 4 minutes at the most.
• Remove from the heat and drain very well. To stop the cooking process, pour in cold water and swirl them around for a few seconds. Drain them and add more cold water, moving them around and draining them again - they need to be at room temperature.
• In a medium mixing bowl, add drained peas, carrots, red peppers, celery and radishes. Mix until the ingredients are well combined.
• Add ranch dressing to the veggies and stir until everything is well coated.
• Add bacon and some fresh chopped dill. Enjoy immediately or chill until ready to serve.