Pepper And Snow Pea Salad Food

PEPPER PEA SALAD

Steps:

• In a large bowl, combine the peas, green pepper and onion. In a small bowl, whisk the vinegar, oil and Italian seasoning. Pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour.

ROASTED PEPPER AND SNOW PEA SALAD

Steps:

• Cook snow peas in boiling salted water to cover for 2 minutes. Drain. Run cold water briefly over snow peas and drain again. Put snow peas, pepper strips and onion in a salad bowl.
• Put mustard, vinegar and cumin in a small bowl and add salt and pepper. Beat vigorously with a whisk while adding oil. Stir in the parsley and pour dressing over vegetables. Toss and serve.

PEPPER AND SNOW PEA SALAD

Steps:

• Preheat broiler to high or heat charcoal grill. Place peppers under broiler or on grill and cook on all sides until skin is well charred. When cool enough to handle split in half, core and discard charred skin.
• Cut peppers lengthwise into thin strips. There should be about 1 cup. Put strips in salad bowl.
• Bring enough water to a boil to cover peas when added. Add salt to taste. Add peas and let boil 2 minutes. Drain in sieve. Run cold water briefly over peas and drain. Add to salad bowl.
• Cut onion in half, cut each half crosswise into thin slice and add to bowl.
• Put mustard and vinegar in separate bowl and add salt and pepper. Start beating vigorously with whisk while adding oil. Stir in parsley.
• Pour sauce over the vegetables and toss.

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.

SPRING PEA SALAD WITH JAMON AND MUSTARD VINAIGRETTE

Steps:

• Make the dressing: Whisk together the vinegar, mustard, olive oil, hazelnut oil, pepper, shallot and salt to taste in a small bowl. Adjust the seasonings. Set aside.
• Make the salad: Bring a large pot of water to a boil. Season with salt until the water tastes slightly of salted broth. Prepare an ice bath.
• Blanch the English peas and snap peas separately, for about 10 seconds each. Shock in the ice water and drain on paper towels. Cut the snap peas into thirds.
• In a medium skillet, heat the olive oil over low heat. Tear the Jamon Serrano slices into bite-sized pieces and add to the oil in the skillet. Cook until crispy on both sides, 2 to 3 minutes total. Remove to a paper towel-lined plate to drain.
• Assemble the salad: Toss the English peas, snap peas, pea shoots and snow peas with the vinaigrette to taste. Plate the salad and top with the Manchego, toasted hazelnuts and crispy jamon.

SESAME PASTA SALAD WITH RED PEPPERS AND SNOW PEAS

Steps:

• In a large salad bowl, toss together all the ingredients except the lettuce leaves.
• Cover and refrigerate for 30 minutes.
• Check to see if the seasoning is to your taste. Adjust accordingly.
• Add a few drops of lemon juice or tamari or soy sauce.
• Line 4 serving bowls with lettuce leaves.
• Spoon salad into each and serve.
• Enjoy!

ASIAN SNOW PEA TOSS

Steps:

• In a small bowl, whisk the marmalade, vinegar, sesame oil and ginger; set aside., Cook edamame according to package directions, adding the snow peas during the last minute of cooking. Drain and rinse in cold water. Place in a large bowl. Stir in the black beans, red pepper and green onions. Add the marmalade mixture, mandarin oranges, salt and pepper; toss to coat.

SUGAR SNAP PEA AND BERRY SALAD

Steps:

• Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside.
• Place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp. Mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice.
• In a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving.

CHICKEN, RED PEPPER AND SNOW PEA SALAD

Steps:

• In a large pot, heat 1 tablespoon vegetable oil over medium heat.
• Add pine nuts and 1 minced garlic clove.
• Cook, stirring, until golden, 2-3 minutes.
• Remove to paper towels to drain.
• Fill the same pot ¾ full with water and heat to boiling over high heat.
• Add snow peas and red pepper and cook 1-2 minutes, until crisp tender.
• Drain and rinse under cold water.
• Drain well; return to pot.
• Add remaining 4 tablespoons vegetable oil and 2 minced garlic cloves to pot along with chicken, balsamic vinegar, lemon juice, sesame oil and salt.
• Toss until well mixed.
• Refrigerate for at least an hour or overnight before serving on salad greens.