Pepper Pea Salad With Sesame Dressing Recipes

SUGAR SNAP PEA, RED PEPPER AND ARUGULA SALAD WITH SOY-SESAME DRESSING

Steps:

• In a small bowl, whisk together sesame oil, extra-virgin olive oil, ginger, garlic, rice vinegar, salt and black pepper to taste until well blended. In a large mixing bowl, add the sugar snap peas and red bell peppers. Pour dressing over the veggies, and toss until well coated. Divide arugula among 4 individual serving plates. Place equal amount of dressed sugar snap peas and bell peppers on top of each arugula bed. Serve.

SNOW PEAS WITH SESAME DRESSING

Steps:

• Cook peas in boiling salted water until crisp-tender, about 1-1/2 minutes. Drain and rinse in cold water. Cook cauliflower in boiling salted water until crisp-tender, about 3 minutes. Drain and rinse in cold water. In a bowl, combine peas, cauliflower, water chestnuts and red pepper. Cover and refrigerate for at least 1 hour., In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Cover and refrigerate for at least 1 hour. Just before serving, shake dressing and pour half over the pea mixture; toss to coat. Refrigerate remaining dressing.

FRESH GREEN PEAS AND SUGAR SNAP PEAS IN SESAME DRESSING

Steps:

• Cook shelled peas in a large saucepan of boiling salted water until almost tender, about 1 1/2 minutes.
• Add sugar snap peas to same pan and continue boiling 30 seconds.
• Drain; rinse under cold water and drain again.
• Transfer to large bowl.
• Whisk vinegar, soy sauce, sesame oil, sugar, salt and pepper in small bowl to blend.
• Pour dressing over peas in large bowl; toss to coat.
• Season salad to taste with more salt and pepper, if desired.
• Serve at room temperature.

PANZANELLA SALAD WITH SESAME DRESSING

Steps:

• To prepare dressing, combine all ingredients except sesame seeds in a blender and blend until smooth. Transfer to a small jar and stir in sesame seeds. Refrigerate until serving. Preheat oven to 375ºF. Add bread to a bowl and drizzle with olive oil. Season with salt and pepper. Toss to coat. Spread evenly on a small baking sheet and bake for 6-8 minutes, until golden and toasted. Cool bread at room temperature while assembling salad. Arrange mixed greens, tomatoes, radishes, edamame, and cucumber on a serving platter or in a large bowl. Drizzle with desired amount of sesame dressing and toss to coat. Top with chopped almonds and cilantro. Serve right away.

SUGAR SNAP PEA SALAD

Steps:

• Combine vegetables and fruit: In a large bowl, add the sugar snap peas, cucumber, bell pepper, mandarin oranges, and red onion. Set it aside, or cover with plastic wrap and refrigerate it if not serving immediately.
• Make the dressing: In a medium bowl, whisk together the soy sauce, rice vinegar, honey, garlic, ginger, and black pepper. Slowly drizzle in the sesame oil and peanut oil, whisking constantly until fully combined.
• Assemble and serve: Drizzle about three quarters of the dressing over the salad and toss with a large spoon to combine. Garnish with the sesame seeds. Serve the remaining dressing on the side. This salad tastes even better after the vegetables get a chance to soak up the dressing a bit, about 30 minutes to 1 hour, in the fridge.