QUICK AND EASY CARROT AND CHICKPEA SALAD
Steps:
- Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 29.6 g, Fat 11.5 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 482.9 mg, Sugar 3 g
QUICK CARROTS AND SNAP PEAS WITH LEMONY MUSTARD DRESSING
A bright side dish featuring spring seasonal produce like carrots and snap peas will perk up any Easter dinner table or buffet. The fact that it can serve a crowd while taking only 30 minutes from start to finish makes it a superstar side for special springtime occasions.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 30m
Yield Serves 10 to 12
Number Of Ingredients 7
Steps:
- Whisk together mustard and lemon zest and juice. Season generously with salt and pepper and slowly whisk in oil.
- Combine carrots, butter, 1/2 cup water, and 1 1/2 teaspoons salt in a large straight-sided skillet or wide, shallow pot. Bring to a boil, then cover, reduce heat to medium, and simmer 5 minutes. Uncover and cook, stirring occasionally, until carrots are just tender but holding their shape, 5 to 7 minutes more.
- Stir in snap peas and continue cooking just until peas have turned crisp-tender and bright green, about 2 minutes. Remove from heat and carefully drain any liquid remaining in skillet; toss with half of mustard dressing and season to taste. Serve, with remaining dressing on the side.
CARROTS WITH SUGAR SNAP PEAS
With a mild hint of cumin, these veggies from Linda Foreman of Locust Grove, Oklahoma can go with just about any dish. And because they're so colorful, they'll perk up any plate!
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute carrots in butter for 2 minutes. Add the broth, sugar, salt and pepper. Cover and cook for 2-5 minutes or until carrots are crisp-tender. , Add peas and cumin. Cook and stir 3-4 minutes longer or until peas are crisp-tender.
Nutrition Facts :
SNAP PEA SALAD
When snap peas are in season, we can't resist making this crunchy salad. I usually serve it cold, but it's also good warm, with the peas straight from the pot. -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- For vinaigrette, in a small bowl, whisk the first 8 ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl., Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon zest.
Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
LEMONY SNAP PEAS WITH VARIATIONS
This recipe makes four different snap pea salads. There is one base recipe, then 3 variations included. From "Cooking Light" magazine.
Provided by threeovens
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large Dutch oven, bring the 8 cups of water to a boil; add peas and cook until crisp-tender, about 30 seconds.
- Drain and plunge peas into the ice water bath to stop them from cooking; drain again and slice peas in half diagonally.
- In a medium bowl, combine lemon zest and the remaining ingredients with a whisk; add peas and toss gently to coat in sauce.
- Radish and Feta variation: Prepare the base recipe, but only use 1/8 teaspoon of the salt. Add 1/2 cup thinly sliced radishes, 1/3 cup crumbled feta (1 1/2 oz), and 3 tablespoons chopped fresh mint or basil to the pea mixture. Adds about 30 calories.
- Israeli Couscous and Dill variation: Heat 2 teaspoons olive oil in a saucepan, over medium heat, and saute 2/3 cup Israeli couscous, for 3 minutes. Add 1 cup water, bring to a boil, cover, reduce heat, and simmer 10 minutes. Drain and rinse. Prepare the base recipe with 6 ounces of peas, increase the salt to 1/2 teaspoon and substitute 1/2 teaspoon minced garlic for the shallot. Combine pea mixture, couscous, and 1 tablespoon minced fresh dill. Top with 2 tablespoons shaved Parmesan cheese. Adds about 140 calories.
- Toasted Almond and Pecorino variation: Prepare base recipe. Toast 3 tablespoons sliced almonds in a small skillet; cook over medium heat until lightly brown, about 3 minutes. Add almonds to pea mixture, tossing lightly. Top with 3 tablespoons shaved pecorino Romano cheese. Adds about 40 calories.
Nutrition Facts : Calories 68.4, Fat 3.7, SaturatedFat 0.5, Sodium 139.1, Carbohydrate 8.8, Fiber 2.9, Sugar 2.1, Protein 1.8
QUICK CARROTS AND SNAP PEAS WITH LEMONY MUSTARD DRESSING
A bright side dish featuring spring seasonal produce like carrots and snap peas will perk up any Easter dinner table or buffet. The fact that it can serve a crowd while taking only 30 minutes from start to finish makes it a superstar side for special springtime occasions.
Provided by Greg Lofts
Categories Vegetarian Recipes
Time 30m
Yield Serves 10 to 12
Number Of Ingredients 7
Steps:
- Whisk together mustard and lemon zest and juice. Season generously with salt and pepper and slowly whisk in oil.
- Combine carrots, butter, 1/2 cup water, and 1 1/2 teaspoons salt in a large straight-sided skillet or wide, shallow pot. Bring to a boil, then cover, reduce heat to medium, and simmer 5 minutes. Uncover and cook, stirring occasionally, until carrots are just tender but holding their shape, 5 to 7 minutes more.
- Stir in snap peas and continue cooking just until peas have turned crisp-tender and bright green, about 2 minutes. Remove from heat and carefully drain any liquid remaining in skillet; toss with half of mustard dressing and season to taste. Serve, with remaining dressing on the side.
SUGAR SNAP PEA AND CARROT SAUTE
Make and share this Sugar Snap Pea and Carrot Saute recipe from Food.com.
Provided by pedspeech
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a large nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Add sugar snap peas and carrot, saute 3 minutes or until crisp-tender.
- Remove from heat, stir in remaining ingredients.
SNAP PEAS AND CARROTS
Categories Vegetable Side Vegetarian Quick & Easy Carrot Fall Sugar Snap Pea Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 serving
Number Of Ingredients 8
Steps:
- Put carrots, water, and salt and pepper to taste in an 8-inch skillet, then cover with a round of buttered parchment paper (buttered side down; parchment should be touching carrots) and simmer until carrots are crisp-tender, about 2 minutes. Remove parchment. Add snap peas and increase heat to high, then cook until peas are crisp-tender and liquid is reduced to about 1 teaspoon, about 1 1/2 minutes. Add orange juice, sugar, and butter, swirling skillet to coat carrots and peas, and cook until liquid is reduced to a syrupy glaze, about 30 seconds. Season with salt and pepper.
CARROTS AND SUGAR SNAP PEAS
I make this quick vegetable side to go alongside many dinner entrees. It is especially good with the Chicken Ponzu Over Rice recipe I have posted.
Provided by TasteTester
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Soften the butter by cooking in microwave for up to 1/2 minute until soft enough to mix it with the garlic powder. Set aside.
- Snip the ends of the peas, if needed. Set aside. Place carrots in microwave-safe bowl; cover and microwave on high for 5 minutes.
- Stir in the sugar snap peas and the garlic butter. Cover and microwave on high 3-4 minutes or until tender. Stir and serve.
More about "quick carrots and snap peas with lemony mustard dressing food"
PEAS AND CARROTS WITH LEMON, DILL, AND MINT
From finecooking.com
CHARRED SNAP PEAS WITH CREAMY TARRAGON DRESSING
From goodhousekeeping.com
ROASTED CARROTS AND SNAP PEAS RECIPE | MYRECIPES
From myrecipes.com
SNAP PEA SALAD WITH MUSTARD DRESSING RECIPE - RECIPEZAZZ.COM
From recipezazz.com
GARLIC BUTTER SUGAR SNAP PEAS RECIPE - THE ENDLESS MEAL®
From theendlessmeal.com
CARROTS AND PEAS (QUICK & EASY SIDE DISH) - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
EASY GARLIC LEMON SUGAR SNAP PEAS - SIMPLY DELICIOUS
From simply-delicious-food.com
POTATO SALAD WITH SUGAR SNAP PEAS AND MUSTARD SEED …
From wikifoodhub.com
LEMON-GARLIC SNAP PEAS AND CARROTS - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
SNAP PEA SALAD WITH ZESTY LEMON VINAIGRETTE - FOODIES LIBRARY
From foodieslibrary.com
SNAP PEA SALAD WITH LEMON AND FETA RECIPE - EATINGWELL
From eatingwell.com
SNAP PEA SALAD WITH ZESTY LEMON VINAIGRETTE - MINIMALIST BAKER …
From minimalistbaker.com
QUINOA SALAD WITH CARROTS AND SUGAR SNAP PEAS - SOUTHERN LIVING
From southernliving.com
BEST PEAS & CARROTS RECIPE - HOW TO MAKE PEAS & CARROTS - DELISH
From delish.com
15 MINUTE EASY PARMESAN CARROTS & PEAS | SIMPLE. TASTY. GOOD.
From junedarville.com
QUICK-BRAISED FRESH CARROTS AND SUGAR SNAP PEAS RECIPE
From thespruceeats.com
LEMONY SNAP PEAS RECIPE | MYRECIPES
From myrecipes.com
QUICK CARROTS AND SNAP PEAS WITH LEMONY MUSTARD DRESSING FOOD
From wikifoodhub.com
CARROT, RADISH AND SWEET PEA SALAD RECIPE - A WELL SEASONED …
From seasonedkitchen.com
SUGAR SNAP PEAS WITH SWEET LEMON AND MUSTARD DRESSING
From washingtonpost.com
QUICK CARROTS AND SNAP PEAS WITH LEMONY MUSTARD …
From newsbreak.com
QUICK CARROTS AND SNAP PEAS WITH LEMONY MUSTARD …
From pinterest.ca
PEAS WITH LEMON (5 MINUTE SIDE DISH!) – A COUPLE COOKS
From acouplecooks.com
PEA & CARROT SALAD RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
QUICK CARROTS AND SNAP PEAS WITH LEMONY MUSTARD …
From pressreader.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love