Springtime Pea Salad Food

SPRINGTIME PEA SALAD

Steps:

• In a large bowl, combine peas, celery, cauliflower and onions. Combine dressing and sour cream; pour over salad and mix well. Cover and refrigerate for 1 hour. Just before serving, stir in bacon and sunflower kernels.

SPRINGTIME PEA SALAD

Steps:

• Combine vegetables (to thaw peas quickly, run warm water over them).
• Combine dressing.
• Pour over salad and mix well.
• Add sunflour seeds.

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.

LEMONY PEA SALAD

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.

OLD FASHIONED PEA SALAD

Steps:

• In a mixing bowl, add the first 4 ingredients; stir to combine.
• In a smaller bowl, add the mayonnaise and sour cream; stir to blend.
• Spoon the mayo mixture over the pea mixture; gently stir to coat.
• Season to taste with salt and pepper.
• This tastes better to me chilled so I let it refrigerate 4-6 hours before serving.

FRESH SPRING PEA SALAD

Steps:

• In a pot over high heat, bring 2 cups of water to a boil before adding frozen peas. Stir and cook them for 3 to 4 minutes at the most.
• Remove from the heat and drain very well. To stop the cooking process, pour in cold water and swirl them around for a few seconds. Drain them and add more cold water, moving them around and draining them again - they need to be at room temperature.
• In a medium mixing bowl, add drained peas, carrots, red peppers, celery and radishes. Mix until the ingredients are well combined.
• Add ranch dressing to the veggies and stir until everything is well coated.
• Add bacon and some fresh chopped dill. Enjoy immediately or chill until ready to serve.

REAL SIMPLE'S SPRING PEA SALAD

Steps:

• In a medium bowl, combine the mint, capers, shallot, zest, oil, salt, and pepper.
• Add the peas and goat cheese and toss gently.
• Serve at room temperature.

SPRING PEA SALAD

Steps:

• Place vegetables and ham into a bowl.
• Combine the oil/lemon juice, salt and sugar in a jar with tight fitting lid and shake until you have a somewhat thick sauce.
• Taste and adjust seasonings.
• Pour over peas mixture and toss.
• Let stand for 1/2 hour before serving.
• Note: You can use fresh cooked peas/asparagus and lightly sauted mushrooms instead of the jarred/canned.