Sugar Snap Snow 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.

RAW SNAP PEA SALAD

Steps:

• In a large bowl, combine 1 pound trimmed sugar snap peas (strings removed, if necessary), sliced 1/4 inch thick on the diagonal, 1 cup finely chopped red onion, 3 tablespoons fresh lemon juice, and 2 tablespoons olive oil. Season with coarse salt and ground pepper. Let stand, tossing occasionally, 10 minutes.

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.

SUGAR SNAP-SNOW PEA SALAD

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.

SUGAR SNAP PEA AND BERRY SALAD

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.

POTATO SALAD WITH GREEN SUGAR SNAP PEAS

Steps:

• Trim off ends of snap peas and remove strings.
• In a saucepan, add snap peas and cover with water. Add salt, bring to a boil and cook for 3 to 4 minutes until crisp and tender. Drain.
• Place potatoes in a saucepan. Add water to cover and salt. Bring to a boil, simmer for 20 minutes or until potatoes are tender. Do not overcook. Drain. The salad should be made while potatoes are still warm.
• Peel potatoes and cut them into 1/4-inch slices. Leave skins on if desired. Place slices in a bowl and add snap peas. Add vinegar, oil, shallots, garlic, chervil, salt and pepper. Toss and blend well. Serve immediately.

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.

MINTED SUGAR SNAP PEA SALAD

Steps:

• In a large saucepan, bring 2 quarts water to a boil. Add peas; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately place in ice water. Drain and pat dry. Cut in half crosswise; place in a large bowl. Sprinkle with goat cheese., In a small bowl, whisk dressing ingredients. Pour over pea mixture; toss to coat.

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 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.