Snow Peas And Pepper Salad Recipes

Steps:

• Beat oil with vinegar and mustard in salad bowl.
• Stir in snow peas and peppers until they are coated with dressing.

Steps:

• Cook snow peas in boiling salted water to cover for 2 minutes. Drain. Run cold water briefly over snow peas and drain again. Put snow peas, pepper strips and onion in a salad bowl.
• Put mustard, vinegar and cumin in a small bowl and add salt and pepper. Beat vigorously with a whisk while adding oil. Stir in the parsley and pour dressing over vegetables. Toss and serve.

Steps:

• Preheat broiler to high or heat charcoal grill. Place peppers under broiler or on grill and cook on all sides until skin is well charred. When cool enough to handle split in half, core and discard charred skin.
• Cut peppers lengthwise into thin strips. There should be about 1 cup. Put strips in salad bowl.
• Bring enough water to a boil to cover peas when added. Add salt to taste. Add peas and let boil 2 minutes. Drain in sieve. Run cold water briefly over peas and drain. Add to salad bowl.
• Cut onion in half, cut each half crosswise into thin slice and add to bowl.
• Put mustard and vinegar in separate bowl and add salt and pepper. Start beating vigorously with whisk while adding oil. Stir in parsley.
• Pour sauce over the vegetables and toss.

Steps:

• Combine the rice and water in a saucepan. Bring to a boil. Reduce the heat, cover, and cook for 17 minutes, until the water is absorbed and the rice is tender.
• Toast the sesame seeds in a toaster oven until golden.
• String, wash and then cut the snow peas in half.
• Wash, core, seed and cut the red pepper in julienne strips.
• In a serving bowl combine the garlic in oil, corn and sesame oils, vinegar and soy sauce, and beat with a fork. Add the snow peas and red pepper and toss.
• When the rice is cooked, stir it into the salad, sprinkle with black pepper and sesame seeds, and toss.

Steps:

• In a large pot, heat 1 tablespoon vegetable oil over medium heat.
• Add pine nuts and 1 minced garlic clove.
• Cook, stirring, until golden, 2-3 minutes.
• Remove to paper towels to drain.
• Fill the same pot ¾ full with water and heat to boiling over high heat.
• Add snow peas and red pepper and cook 1-2 minutes, until crisp tender.
• Drain and rinse under cold water.
• Drain well; return to pot.
• Add remaining 4 tablespoons vegetable oil and 2 minced garlic cloves to pot along with chicken, balsamic vinegar, lemon juice, sesame oil and salt.
• Toss until well mixed.
• Refrigerate for at least an hour or overnight before serving on salad greens.