Pea Herb Spring Onion Salad Food

PEA SALAD

Pea Salad image

It's Easter week, so here's a recipe for a fantastic salad you can serve during the holiday (and all of your spring occasions!). We'll show you how to make the salad right here.

Categories Easter spring comfort food salad side dish

Time 15m

Yield 12 servings

Number Of Ingredients 9

Ingredients

1/3 c. sour cream
1 tbsp. mayonnaise
Salt and pepper
1 tbsp. white vinegar
4 c. frozen green peas, almost totally thawed
8 slices bacon, cooked until crisp and chopped
1/2 small red onion, halved and sliced very thin
6 oz. cheddar or American cheese, cut into small cubes
3 tbsp. minced fresh parsley

Steps:

Mix the sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing. Add more salt and pepper to taste.
Stir 2/3 of the dressing into the peas until the peas are coated. Gently stir in the bacon, onion, cheese, and parsley until all combined. Taste and adjust seasonings. Cover with plastic wrap and refrigerate 2 to 4 hours before serving. (Pop the extra dressing in the fridge, too.)
Remove from the fridge and stir in the rest of the dressing to your liking. Sprinkle with more parsley before serving.

HERBY PEA SALAD

Herby Pea Salad image

We love spring vegetables. One Mother's Day I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 medium leeks (white portion only), thinly sliced
3 small zucchini, halved and sliced
1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 cups frozen petite peas (about 16 ounces), thawed
2 tablespoons each minced fresh chives and parsley
1 to 2 tablespoons minced fresh tarragon
DRESSING:
3 tablespoons olive oil
2 tablespoons rice or white wine vinegar
3/4 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper

Steps:

In a large skillet, heat oil over medium heat. Add leeks; cook and stir 4-6 minutes or until tender. In a Dutch oven, place steamer basket over 1 in. water. In batches, place zucchini and asparagus in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until crisp-tender. Remove and immediately drop into ice water. Drain and pat dry., In a large bowl, combine peas, leeks, zucchini mixture and herbs. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 129 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 353mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

ENGLISH PEA AND ONION SALAD

English Pea and Onion Salad image

Jonathon Sawyer is no snob. Although he runs the kitchens in a slew of acclaimed restaurants in the Cleveland area, including The Greenhouse Tavern, the chef decided to honor Thanksgiving and his home state, Ohio, by sending along a personal recipe that calls to mind the processed-food delights that, for decades, characterized the cooking of the Midwest. "Think of this salad as a little slice of nostalgia from the canned-and-frozen households of the mid-20th century," he wrote in an email. Mr. Sawyer recommends frozen peas ("I think frozen peas are magical," he said) and organic eggs, but over the years he has seen the dish made with Miracle Whip, cubes of cheese from the deli, powdered Ranch dressing, French's fried onions. "The real goal of having a salad like this on the holiday table is it's a tart, sweet and delicious break from the overindulgence of roasted birds, velvety gravy and buttery potatoes," he said. And hey, that break from the overindulgence happens to have bacon in it.

Provided by Jeff Gordinier

Categories dinner, lunch, quick, salads and dressings, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

5 ounces slab bacon, cut into 1/4-inch cubes
2 lemons, zested and juiced
1 tablespoon extra-virgin olive oil
1 small onion, diced and rinsed under cold water
3 tablespoons mayonnaise
4 tablespoons grated Parmesan cheese
4 tablespoons mixed chopped fresh herbs, such as parsley, mint, tarragon and basil
2 large eggs, hard-cooked and finely diced
Salt and pepper
2 cups fresh or thawed frozen peas
2 tablespoons sliced almonds, toasted
2 tablespoons bread crumbs, toasted

Steps:

Heat oven to 400 degrees and line a baking sheet with foil. Spread bacon cubes on baking sheet and cook until caramelized and crispy, 15 to 20 minutes. Strain off rendered fat and set aside to cool.
Meanwhile, combine lemon zest and juice, olive oil, onion, mayonnaise, 2 tablespoons Parmesan, 2 tablespoons fresh herbs and the eggs in a large bowl. Season with salt and pepper to taste.
If you're using fresh peas, chop them to tenderize; if using frozen, strain off excess moisture. Fold peas into dressing. Transfer mixture to a shallow serving bowl and spread in an even layer.
Sprinkle remaining 2 tablespoons fresh herbs over the top, then create a layer of the remaining 2 tablespoons Parmesan cheese. Top with almonds, then bread crumbs and finally bacon.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 15 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 419 milligrams, Sugar 4 grams, TransFat 0 grams

CHICKPEA SALAD WITH FRESH HERBS AND SCALLIONS

Chickpea Salad With Fresh Herbs and Scallions image

A lighter, easier take on classic American potato salad, this version uses canned chickpeas in place of potatoes and favors Greek yogurt over mayonnaise. The trick to achieving the creamy texture of traditional potato salad is to mash some of the chickpeas lightly with a fork. It travels well, so it deserves a spot at your next picnic or desk lunch.

Provided by Lidey Heuck

Categories dinner, easy, lunch, weekday, beans, salads and dressings, appetizer, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup plain full-fat Greek yogurt
3 tablespoons mayonnaise
2 tablespoons lemon juice (from 1 lemon)
1 1/2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons minced fresh dill, plus more for serving
2 tablespoons minced fresh parsley, plus more for serving
3 (15-ounce) cans chickpeas, rinsed
1 cup finely diced celery (about 3 stalks)
1/2 cup thinly sliced scallions, white and green parts (2 to 3 scallions)

Steps:

In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. Add the celery and scallions and toss.
Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If you're not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)

More about "pea herb spring onion salad food"

HOW TO MAKE A PEA SALAD (WITH TONS OF HERBS) - BON APPéTIT

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Web Apr 22, 2015 So this salad is basically three components. You have your peas and your sprouts, you have your dressing, and then you have this herby gremolata made with shallots and coconut and to …
From bonappetit.com
Author Condé Nast

Pea Herb Spring Onion Salad Food

PEA SALAD

It's Easter week, so here's a recipe for a fantastic salad you can serve during the holiday (and all of your spring occasions!). We'll show you how to make the salad right here.

HERBY PEA SALAD

We love spring vegetables. One Mother's Day I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts

ENGLISH PEA AND ONION SALAD

CHICKPEA SALAD WITH FRESH HERBS AND SCALLIONS

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