Pea And Tomato Salad Food

TOMATO-SNOW PEA SALAD

Steps:

• Whisk 1 minced garlic clove, 1 tablespoon rice vinegar, 1/4 teaspoon sugar and 2 teaspoons vegetable oil in a large bowl; season with salt and pepper. Add 1 pound roughly chopped yellow and red tomatoes, 2 thinly sliced scallions and 1/4 pound thinly sliced snow peas; toss.

CHICKPEA SALAD WITH RED ONION AND TOMATO

Steps:

• In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

TOMATO AND PEPPER SALAD

Steps:

• In a bowl, mix the tomatoes, cucumber, green bell pepper, and celery. Mix the vinegar, sugar, salt, and pepper in a separate bowl, and pour over the salad. Gently toss to coat. Cover, and refrigerate at least 2 hours, stirring occasionally.

GREEN PEAS AND CHERRY TOMATOES SALAD WITH PARMESAN

Steps:

• Put green peas, cherry tomatoes and chopped onion in a salad bowl.
• Pour olive oil and lemon juice in a cup and whisk with a fork to make a dressing.
• Pour the dressing over the salad and add Parmesan cheese. Toss until combined.

PEA AND TOMATO SALAD

Steps:

• Combine all ingredients in bowl. Chill and serve.
• I usually double this when serving as a side dish for company. I have also used roasted red pepper or pimento for color in place of the tomato. Low fat mayo may be used when dieting.

PETITE PEA TOMATO SALAD

Steps:

• In a small bowl, combine the tomatoes and peas. In a jar with a tight-fitting lid, combine the oil, vinegar, Parmesan cheese, garlic, sugar, salt, basil and pepper; shake well. Pour over tomato mixture and toss to coat. Serve over lettuce.

MAMA'S PEA SALAD

Steps:

• Combine peas, cheese, apples, sugar, and mayonnaise in a bowl. Fold together gently to mix and dissolve sugar. Chill for at least 30 minutes before serving.

BLACK-EYED PEA TOMATO SALAD

Steps:

• Combine the first 6 ingredients. In another bowl, whisk together remaining ingredients. Add to bean mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight., Stir just before serving.

TOMATO SALAD WITH CHICKPEAS AND FETA

Steps:

• Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
• Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
• Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
• To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.

SNAP PEA, FETA & CHERRY TOMATO SALAD

Steps:

• In a saucepot bring 2 quarts of water to a boil. Add the snap peas and boil 3-5 minutes, until peas are just cooked. Strain the snap peas in a colander in the sink and rinse under cold water until cool. Drain excess water.
• Place the snap peas and all other ingredients except the feta cheese in a large bowl and toss gently with a large mixing spoon or spatula. Add the feta cheese and cover with plastic wrap or place in a Ziploc® Brand Container with Snap 'n Seal Lid and refrigerate until ready to serve.
• Chef's Note: While storing whole tomatoes, keep them at room temperature for optimum flavor and texture until ready to use. Tomatoes tend to lose their flavor and develop a mealy texture when stored in the fridge for a long time. Cut tomatoes stored in the fridge should be used promptly.
• *Substitute snow peas or string beans for snap peas, if desired.

TORTELLINI SALAD WITH TOMATOES AND PEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until al dente, 8 to 10 minutes. Drain and set aside to cool.
• Bring a pot of water to a boil and cook peas for 2 minutes. Drain and set aside to cool.
• Combine cooled tortellini, cooled peas, tomatoes, Parmesan cheese, chives, and parsley in a bowl.
• Combine olive oil, lemon juice, sugar, salt, and pepper in a little bowl; the dressing is supposed to taste sour. Pour over tortellini salad and mix well. Refrigerate at least 2 hours. Taste before serving and season with salt and pepper, if necessary.

WARM BEAN, SNAP PEA, AND TOMATO SALAD

Steps:

• Prepare an ice bath; set aside. Bring a medium pot of water to a boil over high heat. Add wax beans, and cook until crisp-tender and bright, about 2 1/2 minutes. Remove beans with a slotted spoon, and immediately plunge into ice bath. Drain, and set aside. Repeat with snap peas, blanching them about 1 minute.
• Heat the oil in a large saute pan over medium heat. Add scallions and garlic; cook, stirring occasionally, until soft but not browned, about 3 minutes. Add cannellini beans, and cook until just heated through, about 2 minutes more.
• Transfer mixture to a large bowl. Add wax beans, snap peas, tomatoes and reserved juice and seeds, and salt. Season with pepper. Using a sharp knife, cut basil into very thin strips; add to bean mixture. Toss to combine; serve warm.

PASTA SALAD WITH TOMATOES AND PEAS

Steps:

• In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it. In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well.

HERFERS' PEA AND TOMATO SALAD

Steps:

• Combine all your vegetables and mix them up well then stir in bacon.
• Mix the mayonnaise, salad dressing, horesradish and liquid smoke together. Taste and adjust seasonings. You may want to try 1/4 tsp of liquid smoke and add a couple of drops at a time to your taste.
• Combine dressing with vegetables.
• Taste and add salt and pepper to taste.
• Chill before serving.

CHERRY TOMATO AND SNOW PEA SALAD

Steps:

• Boil or steam snow peas until just tender.
• Rinse with cold water.
• Combine with tomatoes.
• Make dressing by combining the oil with the remaining ingredients.
• Dress the salad and serve.