SPINACH & SUGAR SNAP PEA SALAD
Eat some green vegetables with this Spinach & Sugar Snap Pea Salad. This sugar snap pea salad gets a pop of color from carrots and yellow peppers.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings, 2 cups each.
Number Of Ingredients 7
Steps:
- Combine all ingredients except dressing in large bowl.
- Add dressing; toss to coat.
Nutrition Facts : Calories 80, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
BABY BEET SALAD WITH SUGAR SNAP PEAS
One measure of a healthy menu is a palette of colors. Salads don't get much more colorful than this one, which features yellow and red baby beets and sugar snap peas lightly tossed in vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 15
Steps:
- Make the salad: Preheat oven to 350 degrees. Wrap red beets in parchment, then in foil. Repeat with yellow beets. Bake until tender, 60 to 65 minutes. Let stand until cool enough to handle. Peel, and halve (or quarter larger beets). Place red and yellow beets in separate bowls.
- Add peas to bowl with yellow beets. Sprinkle red and yellow beets with the thyme, salt, and pepper.
- Make the dressing: Heat 1 teaspoon oil in a medium skillet over medium heat. Add onion, and cook, stirring frequently, until caramelized, about 30 minutes. Stir in thyme and 1 tablespoon vinegar. Cook for 2 minutes. Transfer to a food processor, and puree. Add water, salt, pepper, and remaining 2 teaspoons oil and 1 tablespoon vinegar. Puree until smooth. (Dressing should be thick.)
- Toss 1/2 of the dressing with the red beets and 1/2 with the yellow beet mixture. Combine beets, and gently toss with shoots. Garnish with pea flowers if desired, and serve immediately.
Nutrition Facts : Calories 141 g, Fat 4 g, Fiber 6 g, Protein 4 g, Sodium 515 g
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
BEET AND SUGAR SNAP PEA SALAD
This is an adaptation from Epicurious. It is a nice change and can be serve with spring greens if desired. We like it just as it is.
Provided by carole in orlando
Categories Vegetable
Time 21m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Drain the beets well, blot with a paper towel.
- Cook the peas in boiling water for 1 minute, and immediately rinse well in cold water and drain.
- Make the dressing with the next five ingredients and mix well.
- It can be done with a whisk or in the food processor.
- In a large bowl place the beets and peas and pour the dressing over the veggies.
- Toss gently until all the veggies are covered well.
- Cover and refrigerate at least 3 hours.
Nutrition Facts : Calories 214, Fat 14, SaturatedFat 1.9, Sodium 112.4, Carbohydrate 19, Fiber 4.8, Sugar 11.7, Protein 4.8
BEET AND KALE SALAD
This salad has the beets and kale, of course, but also some crisp sweet apples, and the best creamy, tangy dressing on top. Who knew you could make something so sophisticated at home? Listen to me explain briefly about how to make this salad, with some great tips along the way, by clicking the play button below: [sc name="kalebeetsaladrotd"][/sc]
Provided by Christine Pittman
Categories Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- Melt the butter in a small saucepan over low heat.
- Stir in the water, vinegar, sugar, horseradish, and salt.
- Add the mayonnaise and stir until the sugar has dissolved, 1-2 minutes. Remove from heat.
- Divide the kale or salad greens among 4 plates. Top with the apple slices and beets.
- Use a potato peeler to shave curls of Parmesan cheese over each salad or dollop each with some goat cheese.
- Drizzle each salad with 2 tablespoons of the dressing.
Nutrition Facts : Calories 322 calories, Sugar 14.3 g, Sodium 376.2 mg, Fat 25.8 g, SaturatedFat 6.3 g, TransFat 0.1 g, Carbohydrate 19.2 g, Fiber 3.2 g, Protein 5 g, Cholesterol 24.3 mg
BEET AND SUGAR SNAP PEA SALAD
Categories Salad Vegetable Steam Vegetarian Beet Spring Sugar Snap Pea Gourmet
Yield Makes 4 first-course or side-dish servings
Number Of Ingredients 8
Steps:
- Soak onion in cold water in a small bowl 10 minutes, then drain in a sieve.
- Whisk together vinegar, coriander, sugar, and salt in a salad bowl, then add oil in a slow stream, whisking.
- Toss onion and beets with dressing.
- Steam sugar snaps over boiling water, covered, 2 minutes, then transfer to a bowl of ice water to stop cooking. Drain well in sieve and toss with beet mixture.
ROASTED BEET AND SUGAR SNAP PEA SALAD
Categories Salad Leafy Green Herb Mustard Vegetable Arugula Pea Beet Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.
- Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.
- Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.)
- Line platter with arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop arugula.
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- Make the salad. Thinly slice the beets and cucumber. Arrange the butter lettuce, watercress, sugar snap peas, beets and cucumbers on a plate, top with lemon zest and dill. Discard the garlic clove and lightly dress the salad.
BEET, AVOCADO AND PEA SALAD - SAVING ROOM FOR DESSERT
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- In a large mixing bowl combine the olive oil, sherry vinegar, hot sauce, salt, pepper and sugar. Add the sliced onions and toss to coat. Set aside while preparing the beets.
- Bring a large pot of water to a boil. Add the beets and blanch for 3 to 5 minutes or until semi-cooked. Drain and rinse under cold water. Pat dry and add to the marinating onions. The onions should marinate for at least 15 minutes overall - but 30 minutes is better.
- To serve spread half the beet mixture on a large plate or platter. Top with the avocado, cilantro, mint, pea shoots and peas. Add the remaining beet mixture on top. Finish with a drizzle of olive oil and serve.
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- Whisk together oil, Chardonnay vinegar, lemon zest and juice, shallot, and honey in a large bowl.
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QUINOA SALAD WITH SUGAR SNAP PEAS RECIPE - FOOD & WINE
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5/5 (384)Total Time 40 minsServings 6
- In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces.
- In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.
- In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.
SUGAR SNAP PEA SALAD - A VIRTUAL VEGAN
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5/5 (6)Total Time 15 minsCategory Appetizer, Salad, SideCalories 174 per serving
- To a small bowl or jar, add the lemon juice, mustard, vinegar, garlic, olive oil, pepper and salt. Whisk to combine or pop a lid on the jar and give it a good shake.
- Wash and chop the sugar snap peas into bite sized pieces (I cut mine in half or into 3 pieces if they were quite big) and add them to the bowl with the beans.
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From eatsimplefood.com
Cuisine InternationalTotal Time 35 minsCategory Side DishCalories 113 per serving
- Take the ends off the sugar snap peas and remove the fibrous string that runs along the seams of the snap peas (see picture below). Sometimes the string needs to be removed on both sides, but mostly it's just one side. It's like "unzipping" the pea. Some peas may fall out - put them in your bowl. Cut the snow pea in half lengthwise but not on the seam - the seam holds the peas to the pod for the most part.
- For the salad: In a large bowl combine cabbage, chioggia beet, orange pepper, and sugar snap peas.
- For the dressing: Mix all dressing ingredients except olive oil into a small bowl and slowly whisk in the olive oil.
- Toss the salad with the dressing. Add sea salt to taste. Toss the slaw with the dressing right before eating if you like it crisp. Like other slaws, it gets better with age as the dressing breaks down the vegetables, so make a day ahead if you're taking it to a potluck / picnic.
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4.8/5 (4)Total Time 8 minsCategory SaladCalories 237 per serving
- Measure the balsamic and honey into a small jar with a lid. Put the lid on and shake well until combined. Set aside.
- Add the sugar snaps and almonds to the skillet. Sprinkle with salt. Cook and stir for a minute and then add the strawberries. Cook and stir for 2 more minutes, just until everything is heated through.
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