Dees Pea And Radish Salad Recipes

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DEE'S PEA AND RADISH SALAD



Dee's Pea and Radish Salad image

Make and share this Dee's Pea and Radish Salad recipe from Food.com.

Provided by Dienia B.

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

16 ounces peas, frozen
3 radishes, chopped
4 tablespoons olive oil
1 tablespoon lemon juice
3 tablespoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon parsley, minced
1 shallot, minced

Steps:

  • Toss peas and radishes. If serving immediately, thaw peas first; otherwise just mix up frozen.
  • Shake dressing ingredients together; pour over peas and radishes; toss.

RADISH SALAD WITH PEAS



Radish Salad with Peas image

Radishes are crisp and peppery, and when combined with a sweet, citrus-flavored dressing, everybody will be coming back for more of this refreshing salad. We enjoy it as a luncheon salad with crackers and garnished with hard-boiled egg wedges, but it's also the perfect sidekick for a spring/summer cookout or picnic.

Provided by lutzflcat

Categories     Radish Recipes

Time 45m

Yield 4

Number Of Ingredients 11

2 tablespoons orange juice
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon rice vinegar
½ teaspoon white sugar
1 clove garlic, peeled and crushed
salt and freshly ground black pepper to taste
2 cups thinly sliced radishes
½ cup frozen petite peas, thawed
¼ cup thinly sliced red onion
2 hard-cooked eggs, cut into wedges

Steps:

  • Whisk orange juice, lime juice, olive oil, rice vinegar, sugar, garlic, salt, and pepper together in a bowl.
  • Combine radishes, peas, and red onion in a large bowl. Drizzle dressing over the salad and give it a quick stir until well combined. If time permits, move the bowl to the refrigerator for 30 minutes to allow the flavors to meld.
  • Serve garnished with hard-cooked egg wedges.

Nutrition Facts : Calories 90.3 calories, Carbohydrate 6.3 g, Fat 6.9 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 27.5 mg

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.

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