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
PARMESAN SNAP PEA PASTA
My family loves pasta! This simple dish is always a hit, especially during the spring when sugar snap peas are the sweetest. To keep us from getting in a rut, I change up the flavors. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner Side Dishes
Time 30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a 6-qt. stockpot, bring 16 cups water to a boil. Add peas; cook, uncovered, just until crisp-tender, 3-4 minutes. Using a strainer, remove peas from pot., In same pot, add pasta to boiling water; cook according to package directions. Drain, reserving 1 cup cooking water; return to pot. Toss with 3 tablespoons oil., In a large skillet, heat remaining oil over medium heat; saute onion until tender, 2-3 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in peas; heat through., Toss with pasta, adding 1 cup cheese and reserved cooking water as desired. Sprinkle with remaining cheese.
Nutrition Facts : Calories 258 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 254mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
LEMONY PEA SALAD
"The idea of fresh peas in the spring never gets old to me," says Alex.
Provided by Alex Guarnaschelli
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the dressing: Whisk the mustard, lemon juice, vinegar and a pinch of salt in a medium bowl. Slowly whisk in the olive oil and vegetable oil until smooth. Season with more salt.
- Make the salad: Fill a large bowl halfway with ice water. Set a colander in the ice bath. Bring a medium pot of heavily salted water to a boil; add a pinch of sugar. Add the snap peas and cook 2 minutes. Remove with a strainer or slotted spoon and transfer to the colander in the ice bath to stop the cooking. Drain the snap peas and spread out on a kitchen towel; pat dry.
- When ready to serve, transfer the snap peas to a large bowl and season with salt, the red pepper flakes and a pinch of sugar. Toss to blend. Add the raw snow peas and arugula and drizzle with the dressing; toss to coat. Serve immediately.
SNAP PEA PASTA SALAD WITH LEMON VINAIGRETTE
Steps:
- For the Vinaigrette: Combine the lemon juice, mustard, shallot, honey, and zest in a medium bowl and set aside for 5 to 10 minutes to let the shallot's flavor mellow. Whisk in the oil. Stir in the herbs and season with salt and pepper to taste. The vinaigrette can be made up to a day ahead and stored, covered, in the refrigerator. For the Salad: Put 4 to 6 quarts of salted water in a large pot and set it over high heat. Once the salt has dissolved, taste the water-it should taste like sea water. If it doesn't, add more salt. Bring the water to a boil and add the pasta. Cook the pasta according to the package instructions until just al dente. Drain the pasta thoroughly by shaking it in a colander, then immediately pour it out onto a rimmed baking sheet to cool. Toss the pasta with the olive oil to prevent sticking. Transfer the cooled pasta to a large serving bowl. Add the snaps, bell peppers, corn, and carrots to the pasta and toss. Add the goat cheese, olives and parsley, plus just enough of the vinaigrette to moisten the pasta. Toss again. Let the salad rest for 10 to 15 minutes to allow the flavors to meld and then taste the salad again. If necessary, add a little more olives and parsley, vinaigrette or salt and pepper. Serve as soon as possible.
SUGAR SNAP PEA SALAD WITH LEMON AND DILL
Sugar snap peas are tossed in a lemony blend of feta cheese, dill, and sunflower seeds for a simple side dish salad that requires no cooking.
Provided by VirginiaWillis
Categories Bean and Pea Side Dishes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Slice sugar snap peas on the diagonal into 1/2-inch pieces (about 2 1/2 cups). Add sunflower seeds, juice and zest of half the lemon, feta cheese, sunflower oil, and dill. Season with salt and black pepper. Toss to combine. Garnish with slices of lemon and additional feta.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.5 g, Cholesterol 2.1 mg, Fat 6.3 g, Fiber 1.8 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 88.3 mg
SUGAR SNAP PEA SALAD WITH LEMON-MINT VINAIGRETTE
Make and share this Sugar Snap Pea Salad With Lemon-Mint Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To make Lemon-Mint Vinaigrette: Whisk together all ingredients.
- To make Salad: Cook sugar snap peas in boiling water 2 minutes, or until bright green.
- Drain.
- Toss peas with 3 TBS Lemon-Mint Vinaigrette.
- Stir in pistachios.
Nutrition Facts : Calories 224.5, Fat 18.4, SaturatedFat 2.5, Sodium 17.2, Carbohydrate 13.9, Fiber 5, Sugar 3.3, Protein 4.5
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- Add all of the dressing ingredients to a mason jar, cover tightly, and shake until thoroughly combined.
- To prepare the lemon for both the salad and the dressing, use a zester and remove as much as the zest as you can without getting any of the white pith. Set the zest aside, and squeeze out all the juice into a small bowl.
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- Heat the butter with olive oil & sea salt in a large skillet over medium-high heat. Add the snap peas, garlic, shallot and red pepper flakes; sauté for 4-5 minutes until garlic is fragrant and the snap peas are lightly sautéed. Season with salt and pepper.
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