Sugar Snap Pea Salad Food

FRESH SUGAR SNAP PEA SALAD

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.

SUGAR SNAP PEA AND RADISH SALAD

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.

SNAP PEA AND CUCUMBER SALAD

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.

SUGAR SNAP PEA SALAD WITH PROSCIUTTO

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.

PORK TENDERLOIN WITH SUGAR SNAP PEA SALAD

Steps:

• Position a rack in the upper third of the oven; preheat to 400 degrees F. Spread the almonds on a baking sheet and toast in the oven until golden, 6 to 8 minutes. Transfer to a plate and let cool.
• Increase the oven temperature to 450 degrees F. Mix the parsley, vinegar, 2 teaspoons mustard, the garlic, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Slowly whisk in the olive oil.
• Transfer 1 tablespoon of the vinaigrette to a bowl and stir in the breadcrumbs. Set the pork on the baking sheet; season with1/2 teaspoon salt and a few grinds of pepper. Brush with the remaining 1 tablespoon mustard, then pat the breadcrumb mixture all over. Roast until the pork is golden and a thermometer inserted into the center registers 145 degrees F, 15 to 20 minutes. Let rest 5 minutes.
• Meanwhile, put the peas and carrots in a microwave-safe bowl; add a pinch of salt and a splash of water, cover with plastic wrap and pierce a few times with a knife to vent; microwave until crisp-tender, 3 to 4 minutes. Let cool slightly. Add the watercress, almonds and the remaining vinaigrette. Slice the pork; serve with the salad.

SUGAR SNAP PEA COBB SALAD

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.

STRAWBERRY & SUGAR SNAP PEA SALAD

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.

POTATO & SUGAR SNAP PEA SALAD

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!

SNAP PEA SALAD

Steps:

• Combine all ingredients in a bowl.
• Let stand 10 minutes, tossing occasionally.

CARROT & SUGAR SNAP SALAD

Steps:

• Make the dressing by whisking the hoisin, lime juice and ginger with 2 tbsp cold water.
• In a large bowl, mix the sugar snap peas, carrots and coriander. Pour over the dressing and mix to coat.

BEET AND SUGAR SNAP PEA SALAD

Steps:

• Drain the beets well, blot with a paper towel.
• Cook the peas in boiling water for 1 minute, and immediately rinse well in cold water and drain.
• Make the dressing with the next five ingredients and mix well.
• It can be done with a whisk or in the food processor.
• In a large bowl place the beets and peas and pour the dressing over the veggies.
• Toss gently until all the veggies are covered well.
• Cover and refrigerate at least 3 hours.

SUGAR SNAP PEA SALAD

Steps:

• Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of salt in a medium bowl. Toss sugar snap peas, 2 Tbsp. oil, and 1 tsp. lemon zest in another medium bowl; season with 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.

BEET AND SUGAR SNAP PEA SALAD

Steps:

• Soak onion in cold water in a small bowl 10 minutes, then drain in a sieve.
• Whisk together vinegar, coriander, sugar, and salt in a salad bowl, then add oil in a slow stream, whisking.
• Toss onion and beets with dressing.
• Steam sugar snaps over boiling water, covered, 2 minutes, then transfer to a bowl of ice water to stop cooking. Drain well in sieve and toss with beet mixture.

SUGAR-SNAP PEA AND STRAWBERRY SALAD

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.

SNAP PEA SALAD

Steps:

• So long as you find the right snap peas, you'll have a smashing salad. But I find that putting your knife to them adds even more excitement, a little textural variation and attractiveness. Accordingly, run the tip of your knife along the spine of some of the larger pods, open them like a book to expose the peas, and gently pull to separate the two sides of the pod. Slice others diagonally in half or thirds. Keep small ones whole.
• Combine the peas and mint in a large bowl. Pour in the dressing and toss gently but well. Season to taste with more salt and lemon, if you'd like. Add the arugula to the bowl and toss gently to coat the leaves in the dressing without bruising them. Arrange it all prettily on a platter and serve straightaway.

SUGAR SNAP PEA SALAD RECIPE

Steps:

• Mix mayo, milk, tarragon, vinegar and lemon zest until blended. Refrigerate until ready to serve.
• Stack ham; cut into thin strips. Cook in small skillet on medium heat 4 to 5 min. or until crisp, stirring occasionally. Remove ham from skillet; set aside.
• Arrange cucumbers around edge of serving platter. Fill center of platter with peas and radishes; top with eggs and ham. Drizzle with dressing.

SPINACH & SUGAR SNAP PEA SALAD

Steps:

• Combine all ingredients except dressing in large bowl.
• Add dressing; toss to coat.

SUGAR SNAP SALAD

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.

CHINESE SUGAR SNAP PEA SALAD

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!

SUGAR SNAP PEA, AVOCADO & ORANGE SALAD

Steps:

• Boil the kettle. Put the sugar snap peas and onions in a large bowl and cover with hot water. Stand for 30 secs, then drain and run under cold water until cool. Drain again.
• Layer the sugar snap peas, onions, oranges and radishes into a container. Toss the avocado in the lemon juice and add this, too. Mix the dressing ingredients in a jam jar. When ready to serve, toss the pea shoots and dressing through the salad.