REAL SIMPLE'S SPRING PEA SALAD
From the June 2006 issue of Real Simple magazine. My friend, Shelly, was raving about an excellent pea salad that she had prepared. (It had even earned the approval of Mean Chef. LOL) While flipping through my issue of the magazine one evening, I discovered this recipe and thought that it sounded wonderful. It was amusing to learn that THIS was the pea salad that had impressed her. It is a fresh change from the usual mayo-laden pea salads.
Provided by Ms B.
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the mint, capers, shallot, zest, oil, salt, and pepper.
- Add the peas and goat cheese and toss gently.
- Serve at room temperature.
Nutrition Facts : Calories 217.6, Fat 14, SaturatedFat 2, Sodium 125.7, Carbohydrate 17.8, Fiber 6.2, Sugar 6.5, Protein 6.5
SPRING PEA SALAD WITH JAMON AND MUSTARD VINAIGRETTE
Provided by Geoffrey Zakarian
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the dressing: Whisk together the vinegar, mustard, olive oil, hazelnut oil, pepper, shallot and salt to taste in a small bowl. Adjust the seasonings. Set aside.
- Make the salad: Bring a large pot of water to a boil. Season with salt until the water tastes slightly of salted broth. Prepare an ice bath.
- Blanch the English peas and snap peas separately, for about 10 seconds each. Shock in the ice water and drain on paper towels. Cut the snap peas into thirds.
- In a medium skillet, heat the olive oil over low heat. Tear the Jamon Serrano slices into bite-sized pieces and add to the oil in the skillet. Cook until crispy on both sides, 2 to 3 minutes total. Remove to a paper towel-lined plate to drain.
- Assemble the salad: Toss the English peas, snap peas, pea shoots and snow peas with the vinaigrette to taste. Plate the salad and top with the Manchego, toasted hazelnuts and crispy jamon.
OLD FASHIONED PEA SALAD
My mother-in-law used to make this every summer and I could not get enough of it.
Provided by OhioLadybug
Categories Salad Vegetable Salad Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Combine peas, onion, hard-cooked eggs, and mayonnaise in a large bowl. Stir well to combine. Season with salt and pepper. Chill for one hour before serving.
Nutrition Facts : Calories 222.3 calories, Carbohydrate 12.7 g, Cholesterol 77.6 mg, Fat 16.6 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 2.8 g, Sodium 209.2 mg, Sugar 5.2 g
FRESH SPRING PEA SALAD
Fresh, colorful and packed with flavor, this quick & easy salad is a great recipe to have VIDEO https://youtu.be/BVQvKnUF2CA
Provided by CLUBFOODY
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 439.9, Fat 24.3, SaturatedFat 3.8, Cholesterol 14.8, Sodium 806.8, Carbohydrate 42.8, Fiber 13.5, Sugar 16.4, Protein 14.9
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SPRING PASTA SALAD RECIPE - REAL SIMPLE
From realsimple.com
5/5 (1)Total Time 25 minsAuthor Robby MelvinCalories 546 per serving
- Bring a large saucepan of generously salted water to a boil over high. Add pasta and cook, stirring occasionally, for 9 minutes. Add snap peas and cook, undisturbed, until pasta is al dente and peas are crisp-tender, about 2 minutes. Drain; return pasta and peas to pan. Add 1 tablespoon oil to pasta mixture and toss to coat. Let cool for 5 minutes.
- Meanwhile, whisk shallot, mustard, honey, lemon zest and juice, salt, and pepper in a large bowl. Whisk in remaining ¼ cup oil until mixture is smooth.
- Transfer pasta and peas to shallot dressing and toss to combine. Stir in mint and radishes and top with cheese.
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