Minted Sugar Snap Pea Salad Recipes

MINTED LAMB AND SUGAR SNAP PEA SALAD

Minted Lamb and Sugar Snap Pea Salad image

Categories Salad Lamb Lunch Mint Summer Chill Sugar Snap Pea Boil Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

1 pound sugar snap peas (about 4 cups), trimmed
1 1/2 pounds cookedButterflied Leg of Lamb , cut across grain into thin slices
1 small red onion, sliced thin
For dressing
3 tablespoons rice vinegar (not seasoned)
1/2 teaspoon salt
2 teaspoons honey
2 tablespoons soy sauce
2 tablespoons dark sesame oil
1/4 cup finely chopped fresh mint leaves
Garnish: mint sprigs

Steps:

In a saucepan of boiling salted water blanch peas 1 minute and drain in a sieve. Rinse peas under cold water to stop cooking and drain well.
In a large bowl toss peas with lamb and onion.
Make dressing:
In a small bowl whisk together all ingredients.
Drizzle dressing over salad and toss well. Garnish salad with mint sprigs.

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

Ingredients

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

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