CUCUMBER & PEA SALAD
A light green salad for all seasons - fresh peas and cucumber with chive and mint dressing
Provided by Good Food team
Categories Lunch, Side dish
Time 20m
Number Of Ingredients 6
Steps:
- Tip peas into a bowl, pour over a kettleful of hot water and set aside for 10 mins. Check the peas are defrosted, then drain really well. Halve the cucumber lengthways, then slice. Just before serving mix with chives, mint sauce, vinegar and olive oil. Season and serve.
Nutrition Facts : Calories 73 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
CUCUMBER PEA SALAD
This is an awesome salad!! Very refreshing with peas, cucumber, and cheese. Super easy to make also!
Provided by gumball
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 10m
Yield 5
Number Of Ingredients 5
Steps:
- Combine the cucumber, peas, and Monterey Jack cheese in a bowl. Whisk the mayonnaise and milk together in a small bowl; pour the dressing over the salad. Stir to coat.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 5.2 g, Cholesterol 38.9 mg, Fat 28 g, Fiber 1.2 g, Protein 10 g, SaturatedFat 9.2 g, Sodium 334.8 mg, Sugar 1.8 g
CUCUMBER AND PEA SALAD
Cucumbers meet peas in this creamy side dish garnished with finely chopped walnuts and basil leaves.
Provided by Allrecipes Magazine
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peas and cook uncovered until bright green, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Whisk Greek yogurt, olive oil, and lemon juice together in a bowl. Add parsley, 1/4 cup basil, salt, and pepper. Stir in baby peas and cucumbers. Garnish with remaining basil and walnuts.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 16.5 g, Cholesterol 5.6 mg, Fat 11 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 2.4 g, Sodium 46.5 mg, Sugar 4.1 g
SNAP PEA AND CUCUMBER SALAD
Provided by Giada De Laurentiis
Time 16m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
- For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss until coated.
- Cook's Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.
CUCUMBER & CHICK PEA SALAD
Recipe calls for chick peas, but black-eyed peas or cannelline are great also. A super summer salad made with cucumbers,feta cheese and onions. If you like hot, add a dash of red pepper sauce or a dash of cayenne.
Provided by BakinBaby
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk, vinegar, oil,oregano and pepper in a large bowl until combined.
- Add cucumber,drained & rinsed chick peas,bell pepper, feta cheese, onion and olives,toss to coat.
- Refrigerate for at least 2 hours to allow veggies to meld.
Nutrition Facts : Calories 294.3, Fat 16.4, SaturatedFat 4.5, Cholesterol 16.7, Sodium 582.4, Carbohydrate 30.3, Fiber 5.9, Sugar 4.1, Protein 8.7
SUGAR SNAP PEA AND CUCUMBER SALAD
Steps:
- Have ready a bowl of ice and cold water. Cook peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain and immediately transfer to ice water. When cold, drain well and pat dry.
- Mash walnuts to a paste with a mortar and pestle and whisk in broth, oil, lemon juice, cayenne, and dill until blended. Season with salt and pepper. Toss walnut mixture with peas and cucumber until vegetables are coated.
CUCUMBER AND SNAP PEA SALAD WITH MINT
The recipe for this refreshing and crunchy Cucumber and Snap Pea Salad with Mint comes from Robert Estep of East Haddam, Connecticut.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together olive oil, vinegar, and mustard. Season with salt and pepper. Add cucumbers and snap peas, then toss to combine. Stir in mint just before serving.
Nutrition Facts : Calories 112 g, Fat 4 g, Fiber 4 g, Protein 4 g
CHICKPEA CUCUMBER SALAD
This recipe is a crowd pleaser! My new husband and I bring it to parties, barbecues and other gatherings. It's a light but flavorful side dish that brings a little bit of Greek flavor to any meal. -Kristi Smith, Greenwood, Indiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Combine chickpeas, cucumbers, cheese and onion. In another bowl, mix ranch dressing, dill, salt and pepper. Pour over salad; toss to coat. Refrigerate, covered, 1 hour before serving.
Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 620mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges
CUCUMBER CHICKPEA SALAD
Make and share this Cucumber Chickpea Salad recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Egyptian
Time 15m
Yield 1 salad, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Mix oil & lemon juice well and set aside.
- Combine all other ingredients and toss with the oil and lemon juice mixture. Chill before serving and garnish with fresh parsley, if desired.
SUGAR SNAP PEA, RADISH, AND CUCUMBER SALAD
Categories Salad Vegetarian Cucumber Radish Spring Sugar Snap Pea Gourmet
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook peas in a saucepan of boiling salted water just until they turn a brighter shade of green, about 30 seconds. Drain in a colander and rinse under cold water to stop cooking.
- Cut halved cucumber and radishes crosswise into 1/4-inch-thick slices.
- Toss peas, cucumber, radishes, and sesame seeds with vinegars and season with salt and pepper.
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