MINTED PEA SALAD
"In this refreshing recipe, fresh mint complements the peas' sweet flavor," relates Inez Orsburn, a field editor from Demotte, Indiana.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first six ingredients. Add peas and onion; toss to coat. Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 214 calories, Fat 17g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.
MINTY PEA SALAD
Mint and a fresh lemon and shallot vinaigrette turn a simple bag of peas into an elegant Minty Pea Salad. Pairs perfectly with a spicy main dish.
Provided by Beth - Budget Bytes
Time 20m
Number Of Ingredients 7
Steps:
- Let the peas thaw in a colander to allow excess moisture to drain away. Rinsing briefly with cool water will expedite the thawing process.
- While the peas are thawing, prepare the lemon and shallot vinaigrette. Zest the lemon using a zester or a small holed cheese grater. Be sure to scrape off just the yellow zest and none of the bitter white pith. Set the zest aside, then squeeze about 2 tablespoons of the juice into a separate bowl.
- Peel the dry, papery skin from the shallot, then mince it finely. Add it to the bowl with the lemon juice, along with 2 Tbsp olive oil, 1/4 tsp salt, and some freshly cracked pepper (5-10 cranks of a pepper mill). Whisk the ingredients together until combined, then set aside.
- Rinse the mint to remove any dirt or debris. Pull the leaves from the stems and then slice into thin strips (or chop roughly).
- Add the thawed peas to a large bowl along with the vinaigrette, mint, and a hefty pinch of the lemon zest. Stir to combine, then taste and add more zest if desired. Serve immediately, or refrigerate to allow the flavors to blend.
Nutrition Facts : ServingSize 1 Serving, Calories 117 kcal, Carbohydrate 11.03 g, Protein 3.53 g, Fat 7.18 g, Fiber 4.33 g, Sodium 213.4 mg
MINTED PEA SALAD
Make and share this Minted Pea Salad recipe from Food.com.
Provided by Mandy
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil or microwave green peas until just tender, drain & cool.
- Steam or microwave sugar snap peas & snow peas until bright green, drain & place into cold water to stop cooking, drain.
- Combine mint jelly, oil, vinegar & pepper in a jar, shake well to combine.
- Combine peas onion & dressing to serve.
Nutrition Facts : Calories 122.5, Fat 3.8, SaturatedFat 0.6, Sodium 6.7, Carbohydrate 18.7, Fiber 5.2, Sugar 8.4, Protein 4.8
MINT PEA SALAD
Steps:
- Bring a saucepan of salted water to a boil. Blanch peas and snow peas, about 1 minute each, rinsing in ice water so that they remain bright green and crisp. Drain and set aside to dry.
- In a medium bowl, mix yogurt with mayonnaise, lemon juice, salt and pepper, and fold into peas along with mint. Refrigerate covered. To serve, spoon onto individual plates or a serving platter, sprinkle bacon over the top and garnish with mint leaves.
PEA, FETA AND MINT SALAD
Steps:
- In a medium saucepan, bring salted water to a boil. Blanch the peas in the boiling water until they are just tender and bright green, about 2 minutes. Refresh immediately by plunging them into a bowl of cold water. Drain and reserve the peas.
- In a small pan, heat 1 tablespoon of the oil over medium heat. Add the onion, and cook until soft, stirring occasionally, about 5 minutes.
- Meanwhile, in a small bowl, whisk together the mustard, the remaining 2 tablespoons olive oil, vinegar and honey, and season with salt and black pepper, to taste.
- In a large salad bowl, mix the peas, onions, pistachios, and pour over the dressing. Add the mint and snow pea leaves, and gently toss to coat with dressing. Top the salad with the feta cheese just before serving.
MINTED GREEN BEAN SALAD
Just 5 ingredients in this summery vegan salad - you can make it a day in advance too
Provided by Mary Cadogan
Categories Buffet, Lunch, Side dish, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Cook the beans in boiling salted water for 5-6 minutes, until just tender, then drain and refresh under cold running water. Shake well to remove excess water, then pat dry with kitchen paper. You can do this the day before and keep the cooked beans in the fridge, in a bowl covered with cling film.
- Heat 1 tablespoon of the oil in a small pan, add the garlic and fry quickly until crisp and lightly golden. Tip into a bowl with the oil from the pan and leave to cool. This can be done the day before and covered with cling film and chilled.
- On the day, whisk together the remaining oil, vinegar, mint, salt and pepper. Pour over the beans and mix well. Tip into a serving bowl and scatter over the garlic in its oil.
Nutrition Facts : Calories 79 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 2 grams fiber, Protein 2 grams protein
MINTED SUGAR SNAP PEA SALAD
Spring fever will hit instantly when you sample this lovely salad. A chopped shallot, mustard and honey complement the minty peas, and goat cheese ties the salad together.-Darlene Morris, Franklinton, Louisiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring 2 quarts water to a boil. Add peas; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately place in ice water. Drain and pat dry. Cut in half crosswise; place in a large bowl. Sprinkle with goat cheese., In a small bowl, whisk dressing ingredients. Pour over pea mixture; toss to coat.
Nutrition Facts : Calories 197 calories, Fat 12g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 368mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
NIGELLA LAWSON PEA, MINT AND AVOCADO SALAD
Make and share this Nigella Lawson Pea, Mint and Avocado Salad recipe from Food.com.
Provided by Kylie24
Categories Turkey Breasts
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- First make the dressing: put the oil and vinegar and a pinch of sugar into a large bowl and then put in a decent handful of chopped mint.
- Stir well so all is amalgamated.
- Cook the podded peas for a short time in salted boiling water, just so they are ready, but not soft.
- Taste after 2 minutes and then keep tasting.
- Pour peas in colander and then straight away into the bowl of dressing and let steep for an hour or up to a day.
- Just before serving, stir in about a packetful of mixed salad, the chicory which has been separated into it leaves and the avocado, which should be cut into bite size chunky slices.
- You may need to drizzle a bit more oil after tossing.
- serve this on a big plate.
- Sprinkle with more mint.
MINTED LAMB AND SUGAR SNAP PEA SALAD
Categories Salad Lamb Lunch Mint Summer Chill Sugar Snap Pea Boil Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- In a saucepan of boiling salted water blanch peas 1 minute and drain in a sieve. Rinse peas under cold water to stop cooking and drain well.
- In a large bowl toss peas with lamb and onion.
- Make dressing:
- In a small bowl whisk together all ingredients.
- Drizzle dressing over salad and toss well. Garnish salad with mint sprigs.
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
SALAD WITH MINT AND PEAS
Pairing mint and peas signals that spring's in full swing. Use fresh mint, but skip the work of shelling peas: You'll get good results with frozen ones swapped in for fresh.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together lemon juice and mustard. Whisk in oil; season with salt and pepper. Add lettuce, peas, and mint; toss to coat.
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