Sugar Snap Pea Cobb Salad Food

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FRESH SUGAR SNAP PEA SALAD



Fresh Sugar Snap Pea Salad image

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

2 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/2 cup chopped onion
1/2 teaspoon poppy seeds
1 pound fresh sugar snap peas, trimmed and halved (about 4 cups)

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

SUGAR SNAP PEA SALAD WITH PROSCIUTTO



Sugar Snap Pea Salad with Prosciutto image

Provided by Anne Burrell

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
1 pound sugar snap peas, trimmed, strings removed
Extra-virgin olive oil
1 clove garlic, smashed
Pinch of crushed red pepper
1/4 pound thinly sliced prosciutto, cut into thin strips
1/4 cup red wine vinegar
2 cups lightly packed baby arugula
1/2 small red onion, thinly sliced
1/4 cup shaved pecorino cheese (shaved with a veggie peeler)
8 to 10 fresh mint leaves, cut into a chiffonade

Steps:

  • To blanch the peas, bring a large pot of well-salted water to a boil and set up a large bowl of well-salted ice water. Toss the peas into the boiling water, let the water return to a boil and cook for 2 more minutes. Drain the peas and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry. Cut in half lengthwise and reserve.
  • Coat a medium saute pan with olive oil and add the garlic and red pepper; bring the pan to medium heat and cook for 2 to 3 minutes. Remove the garlic and ditch it - it has fulfilled its garlic destiny! Add the prosciutto to the pan and cook for 3 to 4 minutes or until crispy, then add the vinegar. Turn off the heat.
  • In a large bowl, combine the arugula, snap peas and onion along with the prosciutto and any juices from the pan; toss well. Add the pecorino and mint and taste it. Season with salt if needed and serve.

SUGAR SNAP PEA SALAD



Sugar Snap Pea Salad image

In this unusual summer salad, funky, creamy Camembert and crisp, juicy sugar snap peas unite make a texturally complex and very flavorful dish. You can use any washed rind cheese here as long as it's ripe enough to be spread on a plate. If you can't find a gooey-centered cheese, you can substitute a creamy goat cheese instead. Pea shoots make an ideal garnish, echoing the flavor of the sugar snaps, but if you can't get them, use any baby green or micro green in its place. If you want to work ahead, you can blanch the peas and mix up the dressing several hours ahead. But don't combine the salad ingredients until just before serving. In this dish, freshness is key.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 4 appetizer servings

Number Of Ingredients 8

Salt and black pepper
1/2 pound sugar snap peas, trimmed
1 teaspoon minced green garlic or 1/2 teaspoon minced regular garlic
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, more for drizzling
4 ounces pea shoots, ends trimmed, or use baby arugula or microgreens
10 ounces ripe, runny Camembert (or another washed- rind cheese such as Époisses or vacherin)
1 tablespoon finely chopped chervil or chives

Steps:

  • Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water. Drop peas into boiling water and cook until crisp-tender, about 1 minute; use a slotted spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a towel.
  • In a small bowl, whisk together garlic and lemon juice. Season with salt and pepper. Whisk in oil. Add pea shoots or arugula and toss to coat.
  • Scoop out runny cheese from inside rind and spoon onto four small plates, smoothing the cheese to cover most of the plate. Scatter snap peas on top of cheese. Drizzle with olive oil. Mound greens over peas. Sprinkle with chervil or chives and serve.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 607 milligrams, Sugar 3 grams

SUGAR SNAP PEA COBB SALAD



Sugar Snap Pea Cobb Salad image

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

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon natural rice vinegar
1/2 shallot, very finely minced
Kosher salt and freshly ground black pepper
4 slices bacon
4 cups lightly packed baby arugula
1 cup sugar snap peas, halved lengthwise
1 cup cherry tomatoes, halved
1 large avocado, peeled, pitted and diced
2 large soft-boiled eggs, peeled and halved
1/4 cup blue cheese crumbles

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.

HERBY SNAP PEA AND RADISH SALAD



Herby Snap Pea and Radish Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
1 pound snap peas, strings removed and cut in half vertically
1/2 cup Greek yogurt
2 tablespoon lemon juice
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
1 tablespoon vegetable oil
5 to 7 radishes, (about 1 bunch) cut into 1/3-inch-thick matchsticks
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Once the water is boiling, add the snap peas and cook until the snap peas are bright green but still tender-crisp, 1 to 2 minutes. Transfer the snap peas to a bowl of ice water. Set aside.
  • Add the Greek yogurt, lemon juice, dill, chives, mint, oil, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Set aside.
  • Drain the snap peas and add them to the bowl with the dressing. Add the radishes to the bowl and toss well to thoroughly coat the vegetables in the dressing.
  • Serve immediately or refrigerate in an airtight container for up to 3 days.

SUGAR SNAP PEA SALAD



Sugar Snap Pea Salad image

Sugar Snap Pea Salad is crunchy, light, and refreshing. Tossed in a sesame soy dressing this quick side dish is ready in less than 20 minutes.

Provided by Jessica Gavin

Categories     Lunch     Dinner     Side Dish     Salad     Sauce

Time 20m

Yield 6

Number Of Ingredients 16

For the salad
14 ounces (4 cups) sugar snap peas
1/2 large English cucumber, cut into 1/8-inch rounds
1 small red bell pepper, stemmed and cut into 1/8-inch slices
3/4 cups canned mandarin orange segments, drained
1 small red onion, cut into 1/8-inch slices
1/2 teaspoon sesame seeds, for garnish
For the dressing
3 tablespoons soy sauce
3 tablespoons seasoned rice vinegar
1 tablespoon honey
1/2 teaspoon garlic, minced
1/2 teaspoon fresh ginger, grated
1/4 teaspoon black pepper
1 tablespoon sesame oil
2 tablespoons peanut oil, vegetable oil, or avocado oil

Steps:

  • Combine vegetables and fruit: In a large bowl, add the sugar snap peas, cucumber, bell pepper, mandarin oranges, and red onion. Set it aside, or cover with plastic wrap and refrigerate it if not serving immediately.
  • Make the dressing: In a medium bowl, whisk together the soy sauce, rice vinegar, honey, garlic, ginger, and black pepper. Slowly drizzle in the sesame oil and peanut oil, whisking constantly until fully combined.
  • Assemble and serve: Drizzle about three quarters of the dressing over the salad and toss with a large spoon to combine. Garnish with the sesame seeds. Serve the remaining dressing on the side. This salad tastes even better after the vegetables get a chance to soak up the dressing a bit, about 30 minutes to 1 hour, in the fridge.

Nutrition Facts : Calories 149 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 445 mg, Sugar 12 g, Fat 7 g, UnsaturatedFat 0 g

SUGAR SNAP PEA AND RADISH SALAD



Sugar Snap Pea and Radish Salad image

Provided by Katie Lee Biegel

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
3/4 pound sugar snap peas
1 bunch red radishes
1/2 bunch fresh chives
3 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
  • Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
  • In a large salad bowl, combine the peas, radishes, and minced chives.
  • For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
  • Toss the vinaigrette with the salad and serve.

SUGAR-SNAP PEA AND STRAWBERRY SALAD



Sugar-Snap Pea and Strawberry Salad image

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

1 tablespoon extra virgin olive oil
2 teaspoons raspberry vinegar
1/4 teaspoon Dijon mustard
1/4 lb sugar snap pea, including pods, strings removed (about one cup)
1 lb ripe strawberry, thickly sliced (about 4 cups)

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.

SUGAR SNAP-SNOW PEA SALAD



Sugar Snap-Snow Pea Salad image

From Southern Living Magazine. Combines the sugar snap peas and snow peas with your choice of pomegranate or cranberry juice, soy sauce, and other seasonings.

Provided by DailyInspiration

Categories     Salad Dressings

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 cups fresh sugar snap peas, trimmed (about 5 oz.)
1 1/2 cups fresh snow peas, trimmed (about 6 oz.)
1 cup frozen baby English pea, thawed
1 tablespoon soy sauce
1 tablespoon pomegranate juice (or cranberry juice)
1 tablespoon white vinegar
1 tablespoon canola oil
2 teaspoons fresh ginger, minced
1 teaspoon sugar
1 tablespoon sesame seeds (regular or black)

Steps:

  • Arrange sugar snap peas and snow peas in a steamer basket over boiling water. Cover and steam 1-2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain.
  • Whisk together soy sauce and next 5 ingredients in a large bowl. Heat sesame seeds in a small nonstick skillet over medium-low heat, stirring often, 4-5 minutes or until toasted and fragrant. Add hot sesame seeds to soy sauce mixture, stirring until blended. Add sugar snap peas, snow peas, and thawed English peas, tossing gently to coat. Serve immediately.

Nutrition Facts : Calories 110, Fat 5, SaturatedFat 0.5, Sodium 255.5, Carbohydrate 13.3, Fiber 4.3, Sugar 5.4, Protein 4.4

POTATO & SUGAR SNAP PEA SALAD



Potato & Sugar Snap Pea Salad image

If you like potatoe, snap peas, and green peas, here is a salad you will love! Adapted from Woman's Day magazine.

Provided by Sharon123

Categories     Potato

Time 25m

Yield 12 serving(s)

Number Of Ingredients 13

3 1/2 lbs small red potatoes, scrubbed and cut in 1-inch chunks
1/2 cup vegetable broth (or chicken)
1 lb sugar snap pea
2 cups frozen tiny peas
1/3 cup red wine vinegar (or try 1/2 balsamic!)
2 tablespoons Dijon mustard
1 tablespoon sugar
2 1/2 teaspoons salt
1 teaspoon fresh ground pepper
1/2 cup extra virgin olive oil
1 cup red onion, sliced thinly in strips
1 cup thinly sliced red radish
1/2 cup chopped flat-leaf Italian parsley

Steps:

  • Cook the potatoes in water to cover 12-15 minutes, until tender. Drain, then toss in a bowl with vegetable broth. Cover and refrigerate at least 2 hours or until chilled.
  • Meanwhile bring 2 quarts of water to a boil and prepare a bowl of ice water. Add snap peas and green peas to boiling water, return to a boil and cook 1 minute or until snap peas turn bright green. Drain, then submerge in ice water to stop cooking and cool. Drain and refrigerate.
  • Dressing:.
  • Whisk ingredients except oil in a small bowl until blended. Gradually add oil, whisking constantly until thickened. Cover and refrigerate.
  • To serve:
  • Put potatoes (with broth), snap peas, green peas, onion, radishes and parsley in a serving bowl. Whisk Mustard Dressing to recombine, add to bowl, and toss to mix and coat. Enjoy!

Nutrition Facts : Calories 232.4, Fat 9.5, SaturatedFat 1.4, Cholesterol 0.1, Sodium 589.8, Carbohydrate 33.4, Fiber 5.9, Sugar 5, Protein 5.3

CHINESE SUGAR SNAP PEA SALAD



Chinese Sugar Snap Pea Salad image

I wish I could remember where this salad originated from!! I've been making it for several years. Hubby and I are fans of salads that aren't made with mayo.

Provided by katie in the UP

Categories     Asian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon oyster sauce
salt, to taste
1 lb sugar snap pea, trimmed
1/2 cup carrot, i usually shred them (match sticks)
1/2 cup drained sliced water chestnuts
1/2 cup sliced mushrooms
1/2 cup julienne cut red bell pepper
2 teaspoons sesame seeds, toasted

Steps:

  • To prepare dressing, heat oil in a small sauce pan over med heat, add ginger; saute 2 minutes. Add garlic and red pepper, cook 1 minute more. Stir in oyster sauce, soy sauce, sugar and salt bring to a simmer. Remove from heat, cool.
  • To prepare the salad, cook peas in boiling water 30 seconds.** Drain and rinse in cold water. combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad, toss well. Sprinkle with sesame seeds.
  • **I've also cooked them in a 'made for the microwave' pot.
  • They steam better!

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