FRESH SUGAR SNAP PEA SALAD
We found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the first 7 ingredients in a blender; cover and process until blended. Transfer to a large bowl; stir in poppy seeds., Add peas to dressing and toss to coat. Refrigerate, covered, 30 minutes before serving.
Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 201mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
SUGAR SALAD
Sweet and sour salad.
Provided by Suzie
Categories Salad Green Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Whisk the vegetable oil, vinegar, and sugar in a small bowl. Place the lettuce in a large bowl. Drizzle the oil mixture over the lettuce and toss to coat.
Nutrition Facts : Calories 156.7 calories, Carbohydrate 8.3 g, Fat 13.7 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 2.1 g, Sodium 20 mg, Sugar 6.8 g
LOW CARB/SUGAR FREE JELLO FLUFF SALAD RECIPE
Low Carb Jello Salad Recipe: Want an amazing and oh-so-easy Low Carb and Sugar-Free Dessert? Look no further, this low carb Jello Fluff dessert is exactly what you need to satisfy your sweet tooth! (Is it a salad or is a desert? I'm not sure the answer, but what I do know is that it's delicious!)
Provided by Jamie Sanders
Time 2h
Number Of Ingredients 6
Steps:
- Place whipping cream, mixing bowl and beaters in freezer for about 10 minutes before starting. (Helps the whipping cream whip faster and fluffier
- Mix the Jello powder and cottage cheese together until completely combined.
- Add pecans and shredded cheese to the jello mixture, combine.
- Whip the cream to the soft peak stage and add in your sweetener.
- Continue whipping cream until it forms stiff peaks.
- Gently fold whipped cream and jello mixture together until completely combined.
- Chill 2 to 4 hour before serving. (Though I never wait that long when making this for me, lol!)
Nutrition Facts : ServingSize 1/8 of recipe, Calories 184 calories, Fat 16, Carbohydrate 2, Protein 5
MY THREE BEAN SALAD-NO SUGAR
I wasn't going to post this recipe because there are so many bean salad recipes out there, but my search for one similar to this came up blank. This is more fresh and less sweet than most of the three bean salads I found. Also, I use garbanzo beans instead of the usual wax beans. Did not include time to marinate since this can be eaten right away, but is much better a few hours or a day later.
Provided by Chef Jean
Categories Beans
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a bot of water to a boil. Cut green beans in thirds and add to boiling water. Cook until tender, about 5 minutes.
- In a large bowl whisk together the basil, oregano, pepper, garlic, salt, oil, vinegar and hot sauce.
- Drian the green beans and rinse in cold water.
- Add the beans, bell pepper, and scallions.
- Allow salad to marinate 4-24 hours.
SUGAR SNAP PEA AND BERRY SALAD
A delicious summer salad made with your favorite berries.
Provided by Paula
Categories Salad Fruit Salad Recipes Blueberry Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside.
- Place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp. Mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice.
- In a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 10.5 g, Fat 4.7 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 6.2 mg, Sugar 4.4 g
VIETNAMESE SUGAR CURED BEEF SALAD
A Vietnamese family who own and run our local fish'n chip shop gave me this recipe. The beef takes up a beautiful flavour. Make sure you use fresh beef for the recipe. I prefer to use the rib eye fillet cut. It is easier for me to carve. A great summer dish for those hot, hot summer days.
Provided by Chrissyo
Categories Rice
Time P1DT1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Remove any visible fat from meat.
- Marinade meat in sherry for 10 minutes.
- Remove beef from sherry marinade.
- Crush the sugar, coriander seeds, salt and white peppercorns in a mortar and pestle, then coat marinated beef.
- Lay a double layer of plastic wrap out on a flat surface.
- Wrap beef tightly in wrap with sugar and salt and refrigerate for 24 hours.
- After 24 hours, remove the wrap and wipe off the sugar and salt with some paper towel.
- You can rinse this off if desired under water.
- Thinly slice beef and serve over Vietnamese salad then drizzle with dressing.
- Dressing: Combine dressing ingredients and pour half over the cucumber, bean sprouts and herbs and toss well.
- Serve on a bed of cooked and drained vermicelli topped with combined cucumber, sprouts and herbs, then layer with sugar-cured beef and extra dressing.
Nutrition Facts : Calories 407.4, Fat 10.5, SaturatedFat 4, Cholesterol 50.8, Sodium 1706, Carbohydrate 55.1, Fiber 1.5, Sugar 37.8, Protein 19.4
BROCCOLI SALAD
Steps:
- Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
- In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
- Pour dressing over broccoli combination and toss or stir well.
- Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.Keep refrigerated if not consuming right away.
Nutrition Facts : ServingSize 1 cup, Calories 291 kcal, Carbohydrate 17 g, Protein 8 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 617 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 4 g
SUGAR SNAP PEA COBB SALAD
This is a light yet super-satisfying salad filled with a variety of fresh flavors, colors and textures. Everything can be prepared in advance and thrown together right before serving whether for a quick lunch or weekend picnic.
Provided by Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- For the vinaigrette: Whisk together the olive oil, lemon juice, mustard, vinegar and shallot in a small bowl until combined. Season with salt and pepper. Set aside.
- For the salad: Arrange the bacon on a rimmed baking sheet and bake until golden brown and crispy, 10 to 15 minutes. Cool.
- Arrange the arugula, snap peas, tomatoes, avocado and eggs on a large serving platter and drizzle with the vinaigrette. Crumble the bacon on top and sprinkle with blue cheese crumbles before serving.
SUGAR SNAP SALAD
Provided by Sara Dickerman
Categories Salad Appetizer Side Fourth of July Picnic Vegetarian Quick & Easy Feta Ricotta Radish Healthy Sugar Snap Pea Lemon Juice Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.
- Whisk oil, 1 tablespoon lemon juice, vinegar, and 1/2 teaspoon sumac in a small bowl. Toss peas, radishes, and cheese in a large bowl. DO AHEAD: Can be made 1 day ahead. Cover dressing and salad separately and chill.
- Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and sprinkle with sumac.
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- Combine all ingredients in a jar with a tight-fitting lid, shake until well combined. Alternatively, for thicker dressings like the ranch or Italian, you can combine all ingredients in a food processor or blender and pulse until well combined and smooth.
SUGAR SNAP PEA SALAD RECIPE - IVAN CONILL | FOOD & WINE
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- Whisk together oil, Chardonnay vinegar, lemon zest and juice, shallot, and honey in a large bowl.
- Thinly slice snap peas lengthwise (about 4 slices each). Add snap peas, chicken, ricotta, and onion to dressing in bowl. Tear mint leaves directly into bowl. Sprinkle with salt and pepper. Stir salad until well combined. Sprinkle with almonds.
SUGAR SNAP PEA SALAD RECIPE | BON APPéTIT
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- Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of kosher salt in a medium bowl. Toss sugar snap peas, 2 Tbsp. oil, and 1 tsp. lemon zest in another medium bowl; season with sea salt and pepper.
- Pour dressing into a shallow bowl and pile sugar snap peas in the center. Drizzle with more oil, season with more pepper, and top with more lemon zest.
ULTIMATE FRUIT SALAD | FRUIT RECIPES | JAMIE OLIVER RECIPES
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- Stir until the sugar dissolves. For a fuller flavour, add half a bunch of whole pineapple mint stems to the hot syrup and leave to infuse until cool.
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- Two-ingredient balsamic vinaigrette. Who can argue with a two-ingredient recipe? While some of these may be daunting to make at home, we can all agree that having a go-to dressing is necessary when trying to up your green veggie intake.
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- Creamy dairy-free avocado dressing. This dressing is an awesome addition to a colourful coleslaw, as pictured above. I make it by blending up an avocado with olive oil and adding some lemon juice and other spices to give it more depth.
- Homemade ranch dressing. The ranch is loved amongst many, and for good reason. It’s creamy, flavourful and is somehow just as good with a slice of pizza as it is on a salad.
- Strawberry basil SALAD dressing. With fruity dressings, sugar-free gets really tricky. You’d think the fruit would be enough sweetness – and in this case, it is – but the marketing officials of salad dressings worldwide would beg to differ.
- Moroccan vinaigrette. This is one of those dressings that has the versatility for every meal, and you’ll definitely want a batch on the table. It jam packs flavour into salads, roasted veggies, rice and grain dishes (or cauli rice) and any protein under the sun.
- Southwest ranch SALAD dressing. If you enjoy a bit of southwestern flair in your ranch, this recipe is for you. It combines the flavours of ranch like dill and garlic with taco spices like cumin, chili and lime for a delectable mixture of flavour, perfect for smothering over taco salads or burrito bowls.
- Blueberry Salad dressing. Another berry dressing for the win! The perfect complement to buttery walnuts or pecans, baby spinach and tender chicken, this blueberry vinaigrette is naturally sweet and beautifully hued for fun and delicious eating.
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