STRAWBERRY & SUGAR SNAP PEA SALAD
Enjoy a taste of Springtime for lunchtime, dinnertime or any time with the Strawberry & Sugar Snap Pea Salad recipe. Strawberry & Sugar Snap Pea Salad is bright, colorful and flavorful, a perfect addition to your Springtime meal planning menu!
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, about 1 cup each
Number Of Ingredients 6
Steps:
- Mix cream cheese spread and sour cream until blended; spread onto small platter.
- Combine strawberries, sugar snap peas and basil; spoon over cream cheese mixture.
- Top with nuts.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
STRAWBERRY SNAP PEA SALAD
Fat, luscious red strawberries pair with bright green sugar snap peas in a raspberry vinaigrette for a unexpected and tasty treat! Serve immediately or chill up to one hour.
Provided by CHRISPENTINA
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 5
Number Of Ingredients 7
Steps:
- Whisk olive oil, balsamic vinegar, raspberry jam, and Dijon mustard in a bowl.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sugar snap peas; cover and steam until bright green but still crunchy, about 30 seconds. Transfer to an iced water-filled bowl; drain.
- Combine strawberries, sugar snap peas, and dressing in a bowl; toss to coat.
Nutrition Facts : Calories 210.9 calories, Carbohydrate 25 g, Fat 11.4 g, Fiber 5.8 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 44.6 mg, Sugar 11.7 g
SNAP PEA AND CUCUMBER SALAD
Provided by Giada De Laurentiis
Time 16m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
- For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss until coated.
- Cook's Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.
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
STRAWBERRY AND SNAP PEA SALAD
Doing the eat-for-your-blood-type diet. This salad is a yummy treat I can eat!! Took fresh local strawberries and some friends' home-grown sugar snap peas and tried to recreate this salad I had read in a mystery book years ago. Goes well with a nice steak from the grill. Enjoy!
Provided by Mojito Mama
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a pot of water to boil and place a steamer insert in the pot. Place peas in steamer, cover, and cook until bright green, about 30 seconds. Drain and run under cold water until peas are cool; set aside.
- Whisk olive oil, raspberry vinegar, and Dijon mustard in a bowl until well blended. Allow vinegar dressing to rest for a few minutes.
- Combine sugar snap peas and strawberry slices in a large bowl. Pour dressing over pea mixture, gently tossing to combine. Serve immediately or chill for up to 1 hour.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 17 g, Fat 5.6 g, Fiber 4.4 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 17.9 mg, Sugar 8.5 g
STRAWBERRY, ALMOND, AND PEA SALAD
Provided by Yvette Van Boven
Categories Salad Kid-Friendly Quick & Easy Lunch Strawberry Almond Pea Spring Summer Poppy Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool.
- Whisk vinegar, mustard, poppy seeds, and sugar in a large bowl. Whisk in oil; season with salt and pepper.
- Cook peas in a large saucepan of boiling salted water until bright green and tender, about 5 minutes for fresh peas, or 2 minutes for frozen. Drain; transfer to a colander set in a bowl of ice water. Drain.
- Add arugula, strawberries, pea tendrils, peas, and almonds to vinaigrette; toss to coat. Top with Parmesan.
SUGAR-SNAP PEA AND STRAWBERRY SALAD
An easy way to use up strawberries (2 of those little green baskety thingies). Light and summery too. From the Diane Mott Davidson series about a caterer who solves murder mysteries. This one is from "The Main Corpse." I read them for the recipes! If you don't have sugar snap peas, snow peas or green beans work too.
Provided by briosgaid
Categories Strawberry
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine olive oil, vinegar, and mustard in a small bowl; whisk to combine.
- Steam sugar snap peas for about 30 seconds or until bright green and still crunchy Remove from heat and run under cold water to stop cooking.
- Drain.
- Toss sugar snap peas with strawberries and dressing (Dressing may have settled, feel free to give it another whisk before adding to salad).
- Serve immediately or chill for no more than an hour.
- Recipe may be doubled, tripled, etc.
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