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
SUGAR SNAP PEA SALAD WITH PROSCIUTTO
Provided by Anne Burrell
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- To blanch the peas, bring a large pot of well-salted water to a boil and set up a large bowl of well-salted ice water. Toss the peas into the boiling water, let the water return to a boil and cook for 2 more minutes. Drain the peas and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry. Cut in half lengthwise and reserve.
- Coat a medium saute pan with olive oil and add the garlic and red pepper; bring the pan to medium heat and cook for 2 to 3 minutes. Remove the garlic and ditch it - it has fulfilled its garlic destiny! Add the prosciutto to the pan and cook for 3 to 4 minutes or until crispy, then add the vinegar. Turn off the heat.
- In a large bowl, combine the arugula, snap peas and onion along with the prosciutto and any juices from the pan; toss well. Add the pecorino and mint and taste it. Season with salt if needed and serve.
SUGAR SNAP PEA SALAD
In this unusual summer salad, funky, creamy Camembert and crisp, juicy sugar snap peas unite make a texturally complex and very flavorful dish. You can use any washed rind cheese here as long as it's ripe enough to be spread on a plate. If you can't find a gooey-centered cheese, you can substitute a creamy goat cheese instead. Pea shoots make an ideal garnish, echoing the flavor of the sugar snaps, but if you can't get them, use any baby green or micro green in its place. If you want to work ahead, you can blanch the peas and mix up the dressing several hours ahead. But don't combine the salad ingredients until just before serving. In this dish, freshness is key.
Provided by Melissa Clark
Categories easy, quick, salads and dressings, appetizer, side dish
Time 20m
Yield 4 appetizer servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water. Drop peas into boiling water and cook until crisp-tender, about 1 minute; use a slotted spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a towel.
- In a small bowl, whisk together garlic and lemon juice. Season with salt and pepper. Whisk in oil. Add pea shoots or arugula and toss to coat.
- Scoop out runny cheese from inside rind and spoon onto four small plates, smoothing the cheese to cover most of the plate. Scatter snap peas on top of cheese. Drizzle with olive oil. Mound greens over peas. Sprinkle with chervil or chives and serve.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 607 milligrams, Sugar 3 grams
SUGAR SNAP PEA AND RADISH SALAD
Steps:
- For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
- Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
- In a large salad bowl, combine the peas, radishes, and minced chives.
- For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
- Toss the vinaigrette with the salad and serve.
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
SUGAR SNAP PEA AND BLUEBERRY SALAD
When you combine tender sugar snap peas with fresh blueberries, a fruity dressing, and a bit of crunch from the almonds, you're in for a treat. This will make 6 side salads or 4 main course salads.
Provided by lutzflcat
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Cut ends off snap peas and pull off the tough strings running up the sides.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.
- Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
- Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
- Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 13.6 g, Fat 9.8 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 1.5 g, Sodium 3.1 mg, Sugar 6 g
SUGAR SNAP PEA SALAD WITH LEMON AND DILL
Sugar snap peas are tossed in a lemony blend of feta cheese, dill, and sunflower seeds for a simple side dish salad that requires no cooking.
Provided by VirginiaWillis
Categories Bean and Pea Side Dishes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Slice sugar snap peas on the diagonal into 1/2-inch pieces (about 2 1/2 cups). Add sunflower seeds, juice and zest of half the lemon, feta cheese, sunflower oil, and dill. Season with salt and black pepper. Toss to combine. Garnish with slices of lemon and additional feta.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.5 g, Cholesterol 2.1 mg, Fat 6.3 g, Fiber 1.8 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 88.3 mg
More about "sugar snap salad recipes"
EASY SUGAR SNAP PEA SALAD RECIPE — THE MOM 100
From themom100.com
5/5 (2)Category Appetizer, Side DishCuisine American, MediterraneanTotal Time 10 mins
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water. When the water is boiling, drop the sugar snaps into the pot and cook for 1 minute. Drain the sugar snap peas and plunge them into the ice water.
- While you are waiting for the water to boil, make the vinaigrette: In a large bowl combine the olive oil, balsamic vinegar, rice vinegar, Dijon mustard, honey, shallot, salt and pepper.
- Drain the cooled sugar snap peas, shake off any excess water, and add them with the onion, cucumbers, dill and mint to the dressing in the bowl. Toss to combine. Taste, adjust seasonings as needed and serve.
SUGAR SNAP PEA SALAD RECIPE | BON APPéTIT
From bonappetit.com
5/5 (14)Estimated Reading Time 2 minsServings 4
- Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of kosher salt in a medium bowl. Toss sugar snap peas, 2 Tbsp. oil, and 1 tsp. lemon zest in another medium bowl; season with sea salt and pepper.
- Pour dressing into a shallow bowl and pile sugar snap peas in the center. Drizzle with more oil, season with more pepper, and top with more lemon zest.
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