Sugar Snap Salad Food

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SUGAR SNAP SALAD



Sugar Snap Salad image

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

1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
Kosher salt
3 tablespoons extra-virgin olive oil
1 tablespoon (or more) fresh lemon juice
1 teaspoon white wine vinegar
1/2 teaspoon sumac plus more for garnish
1 bunch radishes (about 6 ounces), trimmed, thinly sliced
4 ounces ricotta salata or feta, crumbled
Freshly ground black pepper
2 tablespoons coarsely chopped fresh mint
Ingredient info: Ricotta salata is a salted,aged ricotta cheese, available at better supermarkets and at specialty foods stores and Italian markets.

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



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!

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.

PORK TENDERLOIN WITH SUGAR SNAP PEA SALAD



Pork Tenderloin with Sugar Snap Pea Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons sliced almonds
1/4 cup chopped fresh parsley
2 tablespoons red wine vinegar
1 tablespoon plus 2 teaspoons dijon mustard
1 small clove garlic, grated
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
3 tablespoons breadcrumbs
1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
1 pound sugar snap peas, trimmed
2 carrots, thinly sliced
1 large bunch watercress, trimmed

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.

SNAP PEA AND CUCUMBER SALAD



Snap Pea and Cucumber Salad image

Provided by Giada De Laurentiis

Time 16m

Yield 4 servings

Number Of Ingredients 8

1 pound sugar snap peas, trimmed
2 small Persian cucumbers, unpeeled, thinly sliced
1 cup (about 1/2 pint) cherry or grape tomatoes, halved
1/4 cup chopped fresh dill
2 tablespoons fresh lemon juice (from 1/2 large lemon)
2 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper

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.

STRAWBERRY & SUGAR SNAP PEA SALAD



Strawberry & Sugar Snap Pea Salad image

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

1/2 cup PHILADELPHIA Honey Pecan Cream Cheese Spread
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 cups small strawberries, quartered
1/2 lb. sugar snap peas, blanched, cut diagonally in half
1/4 cup chopped fresh basil
1/4 cup sliced almonds, toasted

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

SUGAR SNAP PEA SALAD



Sugar Snap Pea Salad image

Come springtime, sugar snap peas are so tender and fresh it's almost a shame to cook them. We prefer slicing them thinly and eating them raw with a simple dressing, like this creamy, tangy buttermilk one.

Provided by Claire Saffitz

Categories     Bon Appétit     Salad     Side     Sugar Snap Pea     Buttermilk     Lemon Juice     Garlic     Vegetarian     Yogurt     Quick and Healthy

Yield 4 servings

Number Of Ingredients 10

3/4 cup buttermilk
3 Tbsp. plain whole-milk Greek yogurt
2 Tbsp. fresh lemon juice
1 small garlic clove, finely grated
A large pinch of kosher salt
8 oz. sugar snap peas, strings removed, thinly sliced
2 Tbsp. extra-virgin olive oil, plus more
1 tsp. finely grated lemon zest, plus more
Flaky sea salt
Freshly ground black pepper

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.

SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA SALATA



Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata image

There's a reason pea salad is usually slathered in mayonnaise. Just try to get those tiny rolling orbs to stay on your fork without it. That's why when it comes to pea salads, choose sugar snaps. They have the same bright sweetness as shelled peas but, eaten pod and all (no shucking required), they're easier to grab. Here, raw sugar snap peas are tossed with radishes, fresh mint, ricotta salata and a simple lemon-balsamic vinaigrette for a easy salad that's sweet, salty, creamy and fresh tasting.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

3/4 cup sliced radishes
4 ounces sugar snap peas, sliced (about 1 1/4 cups)
4 ounces ricotta salata, crumbled (about 1 cup)
1/2 bunch mint leaves, torn (about 1/3 cup)
1 clove garlic, minced
Pinch kosher salt, more to taste
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
3 tablespoons extra virgin olive oil
Freshly ground black pepper to taste

Steps:

  • In a large bowl, toss together the radishes, peas, ricotta and mint.
  • Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
  • Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 94 milligrams, Sugar 2 grams

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

SUGAR SNAP PEA AND RADISH SALAD



Sugar Snap Pea and Radish Salad image

From Ladies Home Journal article on Katie Lee Joel (Billy Joel's wife). I am a radish lover and will try this delicious sounding summer salad.

Provided by SweetSueAl

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 lb sugar snap pea, trimmed
2 cups radishes (half cut into quarters, remaining thinly sliced)
2 tablespoons chives, fresh, minced
3 tablespoons extra virgin olive oil
1 tablespoon cider vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon pepper, freshly ground

Steps:

  • Bring medium pot of salted water to a boil. Blanch peas until just tender and bright green, about 3 minutes.
  • Drain and transfer to a bowl of ice water to cool; drain well.
  • In a large salad bowl, combine peas, radishes and chives.
  • For Vinaigrette: In a small jar or container with a tight-fitting lid, shake together oil, vinegar, honey, salt, and pepper.
  • Toss salad with vinaigrette and serve.

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.

SPINACH & SUGAR SNAP PEA SALAD



Spinach & Sugar Snap Pea Salad image

Eat some green vegetables with this Spinach & Sugar Snap Pea Salad. This sugar snap pea salad gets a pop of color from carrots and yellow peppers.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 4 servings, 2 cups each.

Number Of Ingredients 7

1 pkg. (6 oz.) baby spinach leaves
2 cups sugar snap peas
1 yellow pepper, cut into strips
1 carrot, sliced
3 green onions, diagonally sliced
6 radishes, thinly sliced
1/2 cup KRAFT Lite Raspberry Vinaigrette Dressing

Steps:

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

Nutrition Facts : Calories 80, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

SUGAR SNAP PEA SALAD RECIPE



Sugar Snap Pea Salad Recipe image

Try out our Sugar Snap Pea Salad recipe tonight. This quick and easy Sugar Snap Pea Salad recipe features crisp cucumbers, radishes and OSCAR MAYER Deli Fresh smoked ham. Your family will love this versatile and tasty side!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings, about 1 cup each

Number Of Ingredients 10

1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
3 Tbsp. milk
2 Tbsp. chopped fresh tarragon
1 Tbsp. HEINZ Distilled White Vinegar
1 tsp. lemon zest
4 slices OSCAR MAYER Deli Fresh Smoked Ham
1 English cucumber, thinly sliced
1 lb. sugar snap peas, trimmed, blanched
1 watermelon radish, thinly sliced, cut in half
3 hard-cooked eggs, cut into wedges

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.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 80 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

CARROT & SUGAR SNAP SALAD



Carrot & sugar snap salad image

Sweet, colourful and low-in-fat - this super side even counts towards your five-a-day

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish, Supper

Time 10m

Number Of Ingredients 6

1 tbsp hoisin sauce
juice ½ lime
2cm/¾in fresh ginger , peeled and grated
200g sugar snap peas , thinly sliced
3 carrots , coarsely grated
½ small bunch coriander , roughly chopped

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.

Nutrition Facts : Calories 44 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.17 milligram of sodium

SUGAR SNAP PEA, AVOCADO & ORANGE SALAD



Sugar snap pea, avocado & orange salad image

A crisp, fresh rainbow salad with mint and coriander dressing. Versatile enough to be served on the side of various main course meals

Provided by Cassie Best

Categories     Side dish

Time 20m

Number Of Ingredients 13

250g sugar snap pea , halved, on an angle
1 red onion , thinly sliced
2 oranges , peeled and sliced
200g radish , halved or quartered
2 ripe avocados , stoned and peeled, cut into chunky pieces
juice 1 lemon
100g bag pea shoots
zest and juice 1 orange
½ small pack mint , finely chopped
½ small pack coriander , finely chopped
3 tbsp white wine vinegar
4 tbsp rapeseed oil
1 tbsp clear honey

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.

Nutrition Facts : Calories 146 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

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.

BEET AND SUGAR SNAP PEA SALAD



Beet and Sugar Snap Pea Salad image

This is an adaptation from Epicurious. It is a nice change and can be serve with spring greens if desired. We like it just as it is.

Provided by carole in orlando

Categories     Vegetable

Time 21m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups sliced beets (one jar)
1/2 lb frozen sugar snap peas
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1/4 cup olive oil
1 tablespoon dried dill
1 1/2 teaspoons sugar

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.

Nutrition Facts : Calories 214, Fat 14, SaturatedFat 1.9, Sodium 112.4, Carbohydrate 19, Fiber 4.8, Sugar 11.7, Protein 4.8

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  • 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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From bbcgoodfood.com


SUGAR SNAP PEAS AND CABBAGE SLAW - HEALTHY FOOD GUIDE
1 Combine the sugar snap peas mangetout with the celery and cabbage in a serving bowl. 2 Mix together the yoghurt, lemon juice and chives with a grinding of black pepper in a small bowl. 3 Add to the shredded vegetables and stir through, then serve. Nutrition Info (per serve) Calories 44cal Kilojoules 184kJ Protein 4.6g Total fat 0.8g –Saturated fat 0.3g Carbohydrates 4.9g …
From healthyfood.com


SUGAR SNAP PEA AND SOBA SALAD - DIABETES FOOD HUB
Directions. Bring a 6-quart pot of water to boiling. Add the soba noodles and cook for 5 minutes. In the last 20 seconds of cooking, add the sugar snap peas. Drain and rinse the noodle-pea mixture in cool water. Drain again. Place the noodles and peas in a …
From diabetesfoodhub.org


LOTTIE + DOOF » SUGAR SNAP SALAD
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 3/4 …
From lottieanddoof.com


CUCUMBER-SUGAR SNAP SALAD RECIPE - KAY CHUN | FOOD & WINE
Instructions Checklist. Step 1. In a large bowl, whisk the olive oil with the yogurt and 2 tablespoons of water. Season with salt and pepper. Add the …
From foodandwine.com


SUGAR SNAP SALAD RECIPE - EATINGWELL
2 cups sugar snap peas, (8 ounces), trimmed ; 2 tablespoons white-wine vinegar ; 2 tablespoons extra-virgin olive oil ; ¼ teaspoon salt, or to taste ; ⅛ teaspoon freshly ground pepper ; 1 bunch scallions, trimmed and thinly sliced on the diagonal ; ½ large red bell pepper, cut into 1 1/2-inch-long slivers ; Directions Instructions Checklist. Step 1. Cook peas in lightly salted boiling ...
From eatingwell.com


SUGAR SNAP PEA COBB SALAD - FOOD NETWORK KITCHEN CLASSES
Summer is the season for salads, and what better way to enjoy the season’s bounty of veggies than with a Cobb salad? In this class, Ronnie Woo will …
From foodnetwork.com


SUGAR SNAP PEA SALAD RECIPE - FOOD REPUBLIC
As soon as sugar snap peas show up at the farmers market, I’m instantly happy. Sweet, crisp, snappy, and sugary! This salad is all about the sugar snaps, with a pinch of Aleppo pepper for heat, some fresh ricotta cheese for richness and texture, and edible flowers for color. It comes together easily, looks gorgeous, and is oh so easy to love.
From foodrepublic.com


SUGAR SNAP PEAS & PEA MICROGREEN SALAD - FOOD & STYLE
1 1/4 lbs (565 g) sugar snap peas – stem end trimmed. 6 medium leaves Boston lettuce. 2 oz (55 g) pea microgreens (or trimmed pea sprouts) Step 1: To make the vinaigrette — Place all ingredients in the bowl of a food processor or blender. Process until very smooth, about 30 seconds. Transfer to a bowl and set aside.
From foodandstyle.com


WHITE BALSAMIC-GLAZED SALMON WITH CORN AND SUGAR SNAP PEA ...
Corn and Sugar Snap Pea Salad: In large saucepan of boiling water, cover and cook corn until kernels are tender, about 8 minutes; remove with tongs and chill in cold water. Drain well. In same saucepan, blanch sugar snap peas until tender-crisp, about 2 minutes. Drain and chill in cold water; drain again. Cut sugar snap peas crosswise into thirds; place in large …
From canadianliving.com


QUINOA SALAD WITH SUGAR SNAP PEAS - FOOD & WINE
This easy salad features crunchy sugar snap peas and roasted pumpkin seeds for salty crunch. It can be made in advance and enjoyed at room temperature for picnics, cookouts or just a healthy brown ...
From foodandwine.com


SUGAR SNAP PEA & BARLEY SALAD RECIPE - EATINGWELL
Add barley and cook, covered, for 10 to 12 minutes, or according to package directions. Remove from the heat and let stand, covered, for 5 minutes. Rinse the barley under cool water and transfer to a large bowl. Add snap peas, parsley, onion, oil, …
From eatingwell.com


SUGAR SNAP PEAS AND BEAN SALAD - CANADIAN LIVING
Meanwhile, in large pot of boiling salted water, cook sugar snap peas and yellow beans for about 3 minutes or just until color brightens but beans are still crisp. Drain and refresh under cold water; drain again and place in large bowl. Add red pepper and basil. In small bowl, whisk together vinegar, oil, mustard, salt, sugar and pepper.
From canadianliving.com


SUGAR SNAP PEA AND PROSCIUTTO SALAD RECIPE - FOOD & WINE
In a medium bowl, whisk the olive oil, lemon zest, lemon juice and mint. Add the sugar snaps and prosciutto, season with salt and pepper and toss.
From foodandwine.com


SUGAR SNAP PEA SALAD - PINCH AND SWIRL
When sugar snap peas are fresh and tender, this Sugar Snap Pea Salad is the ideal way to enjoy them. Sweet, crisp sugar snap peas are thinly sliced, seasoned simply, and adorned with a creamy, tangy yogurt dressing, flaky salt, and a drizzle of good olive oil. A beautiful, simple salad recipe with no cooking required!
From pinchandswirl.com


SUGAR SNAP PEA SALAD WITH PECANS RECIPE - COUNTRY LIVING
Set aside to cool. Bring a large pot of water to a boil over medium heat. Meanwhile, fill a large bowl with ice water. Blanch peas for 1 minute. With a slotted spoon, transfer peas to ice water. Drain peas and transfer to a serving bowl. In a small bowl, whisk together remaining oil, vinegar, garlic, and basil; season with salt and pepper.
From countryliving.com


SUGAR SNAP PEA SALAD RECIPE - SIMPLYRECIPES.COM
Sugar Snap Pea Salad is an explosion of colors, flavors, and textures: sweet and snappy sugar snap peas, cool and refreshing cucumbers, earthy red bell peppers, pungent red onions, and citrusy mandarin oranges. Toss it in a homemade sesame soy dressing for …
From simplyrecipes.com


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