Real Simples Spring Pea Salad Food

SPRING PEA & RADISH SALAD

Spring Pea & Radish Salad image

Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. -Jolene Martinelli, Derry, New Hampshire

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/2 pound fresh wax or green beans
1/2 pound fresh sugar snap peas
2 cups water
6 large radishes, thinly sliced
2 tablespoons honey
1 teaspoon dried tarragon
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper

Steps:

Snip ends off beans and sugar snap peas; remove strings from snap peas. In a large saucepan, bring water to a boil over high heat. Add beans and reduce heat; simmer, covered, 4-5 minutes. Add sugar snap peas; simmer, covered, until both beans and peas are crisp-tender, another 2-3 minutes. Drain., Toss beans and peas with radishes. Stir together honey, tarragon, salt and pepper. Drizzle over vegetables.

Nutrition Facts : Calories 50 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SPRING PEA SALAD WITH JAMON AND MUSTARD VINAIGRETTE

Spring Pea Salad with Jamon and Mustard Vinaigrette image

Provided by Geoffrey Zakarian

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/4 cup chardonnay vinegar
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons hazelnut oil
1/4 teaspoon finely ground black pepper
1 shallot, finely minced
Kosher salt
Kosher salt
1 cup shucked English peas
1/2 pound snap peas
3 tablespoons extra-virgin olive oil
8 slices Jamon Serrano
2 cups pea shoots
1 cup snow peas, julienned lengthwise
1/4 cup grated Manchego
1/4 cup toasted hazelnuts, crushed

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.

OLD FASHIONED PEA SALAD

Old Fashioned Pea Salad image

My mother-in-law used to make this every summer and I could not get enough of it.

Provided by OhioLadybug

Categories Salad Vegetable Salad Recipes

Time 1h10m

Yield 6

Number Of Ingredients 5

Ingredients

1 (16 ounce) package frozen peas, thawed
1 onion, finely chopped
2 hard-cooked eggs, chopped
½ cup mayonnaise
salt and ground black pepper to taste

Steps:

Combine peas, onion, hard-cooked eggs, and mayonnaise in a large bowl. Stir well to combine. Season with salt and pepper. Chill for one hour before serving.

Nutrition Facts : Calories 222.3 calories, Carbohydrate 12.7 g, Cholesterol 77.6 mg, Fat 16.6 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 2.8 g, Sodium 209.2 mg, Sugar 5.2 g