SNAP PEA SALAD
Go beyond lettuce with this seasonal salad of sugar snap peas and snow peas tossed in a flavorful Parmesan vinaigrette. Minneapolis chef Gavin Kaysen created this recipe for his family, but it was such a hit, he put it on the menu at his restaurant Spoon and Stable.
Provided by Gavin Kaysen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Vinaigrette: In a blender, add mustard, vinegar, yogurt, ¼ cup water, a pinch of salt, and 8 grinds of black pepper. Turn on high, and immediately drizzle in the oil; the dressing is fully emulsified when it looks smooth, about 30 seconds. Turn blender off and add another pinch of salt, ¼ cup more water, and Parmesan. Close the lid and blend on high to incorporate the cheese, 10 seconds. The dressing should be thick and creamy, like a Caesar dressing. Makes 3 cups. (Store extra dressing in a lidded container or squeeze bottle in the refrigerator for 5-7 days.)
- Salad: Trim snap peas by pulling off the tough string that runs along the length of the pod. Julienne whole pods lengthwise and add to a large bowl. Trim and julienne snow peas and add 1½ to 2 cups to the bowl. Season with a pinch of salt and 2 grinds of black pepper. Add sunflower seeds and pea shoot tendrils. Trim green tops from radishes, cut in half, then thinly slice and add to the bowl.
- Assembly: With your hands, gently toss the salad with ¼ cup of dressing. Pile salad on a serving platter and garnish with additional pea shoot tendrils.
FRESH SUGAR SNAP PEA SALAD
We found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the first 7 ingredients in a blender; cover and process until blended. Transfer to a large bowl; stir in poppy seeds., Add peas to dressing and toss to coat. Refrigerate, covered, 30 minutes before serving.
Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 201mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
RAW SNAP PEA SALAD
Serve this light, bright salad for lunch with a piece of grilled chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a large bowl, combine 1 pound trimmed sugar snap peas (strings removed, if necessary), sliced 1/4 inch thick on the diagonal, 1 cup finely chopped red onion, 3 tablespoons fresh lemon juice, and 2 tablespoons olive oil. Season with coarse salt and ground pepper. Let stand, tossing occasionally, 10 minutes.
SNAP PEA SALAD
When snap peas are in season, we can't resist making this crunchy salad. I usually serve it cold, but it's also good warm, with the peas straight from the pot. -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- For vinaigrette, in a small bowl, whisk the first 8 ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl., Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon zest.
Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SNAP-PEA GRAIN SALAD
Hearty but also sweet and springlike, snap peas give this quick salad color and crunch, mint brings a lively fresh flavor, and farro-or your other favorite whole grain- brings heft. A lemon-Dijon dressing ties it all together deliciously.
Provided by Riley Wofford
Time 15m
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together lemon zest and juice, mustard, and oil. Add peas, celery, farro, and mint; toss to combine. Season with salt and pepper and serve, with more mint.
SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA SALATA
There's a reason pea salad is usually slathered in mayonnaise. Just try to get those tiny rolling orbs to stay on your fork without it. That's why when it comes to pea salads, choose sugar snaps. They have the same bright sweetness as shelled peas but, eaten pod and all (no shucking required), they're easier to grab. Here, raw sugar snap peas are tossed with radishes, fresh mint, ricotta salata and a simple lemon-balsamic vinaigrette for a easy salad that's sweet, salty, creamy and fresh tasting.
Provided by Melissa Clark
Categories easy, quick, salads and dressings, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, toss together the radishes, peas, ricotta and mint.
- Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
- Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 94 milligrams, Sugar 2 grams
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