Raw Snap Pea Salad Recipes
SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA SALATA
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
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
SUGAR SNAP PEA SALAD
Steps:
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water. When the water is boiling, drop the sugar snaps into the pot and cook for 1 minute. Drain the sugar snap peas and plunge them into the ice water.
- While you are waiting for the water to boil, make the vinaigrette: In a large bowl combine the olive oil, balsamic vinegar, rice vinegar, Dijon mustard, honey, shallot, salt and pepper.
- Drain the cooled sugar snap peas, shake off any excess water, and add them with the onion, cucumbers, dill and mint to the dressing in the bowl. Toss to combine. Taste, adjust seasonings as needed and serve.
Nutrition Facts : Calories 179 kcal, Carbohydrate 17 g, Protein 4 g, Fat 11 g, SaturatedFat 2 g, Sodium 26 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
SUGAR SNAP PEA SALAD II
This dish incorporates a lot of what I love; crunchy sugar snap peas, assorted veggies, and a creamy dressing. A sweet and satisfying side dish!
Provided by BFire
Categories Salad Vegetable Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Snap large pea pods in half, and place peas in a salad bowl with cherry tomatoes, carrots, red onion, mayonnaise, Parmesan cheese, oregano, parsley, rosemary, salt, and pepper. Gently toss to combine all ingredients and coat with dressing, and refrigerate salad for at least 1 hour before serving.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 9.4 g, Cholesterol 11.4 mg, Fat 16.2 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 3.1 g, Sodium 193.9 mg, Sugar 1.2 g
SNAP PEA SALAD
Provided by April Bloomfield
Categories Side Low Fat Kid-Friendly Quick & Easy High Fiber Wheat/Gluten-Free Healthy Vegan Raw Sugar Snap Pea Fat Free Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- So long as you find the right snap peas, you'll have a smashing salad. But I find that putting your knife to them adds even more excitement, a little textural variation and attractiveness. Accordingly, run the tip of your knife along the spine of some of the larger pods, open them like a book to expose the peas, and gently pull to separate the two sides of the pod. Slice others diagonally in half or thirds. Keep small ones whole.
- Combine the peas and mint in a large bowl. Pour in the dressing and toss gently but well. Season to taste with more salt and lemon, if you'd like. Add the arugula to the bowl and toss gently to coat the leaves in the dressing without bruising them. Arrange it all prettily on a platter and serve straightaway.
RAW SNAP PEA SALAD
Serve this light, bright salad for lunch with a piece of grilled chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 5
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.
RADISH SNAP PEA SALAD
Tons of crunch and crisp.Photos: Erin Scott
Provided by Molly Watson
Categories Salad
Time 20m
Number Of Ingredients 10
Steps:
- Trim and rinse the radishes; de-string (if necessary) and rinse the snap peas. Pat dry and set aside while you make the dressing.
- Peel and mince the garlic; put the garlic in a measuring cup or small bowl. Stir in the lemon juice, salt, pepper, buttermilk, and olive oil.
- Trim the green onions; cut them in half lengthwise and mince them; add them to the dressing.
- Mince the dill and stir it into the dressing. Set the dressing aside so the flavors can blend while you chop the vegetables.
- Working with 1 radish at a time, cut it in half lengthwise, cut each half into 3-4 slices, turn them and stack them to cut the slices into 3-4 sticks. Repeat with the remaining radishes.
- Trim the snap peas and cut the pods into 1/4- to 1/2-inch pieces.
- Put the vegetables in a salad bowl, drizzle on the dressing to taste, toss to coat the vegetables evenly, and serve. Garnish with more dill, if you like.
Nutrition Facts : Calories 49 kcal, Carbohydrate 4 g, Protein 1 g, Fat 2 g, Cholesterol 1 mg, Sodium 213 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
5 MINUTE ASIAN SNAP PEA SALAD RECIPE
Busy weeknights, last minute potlucks, and overly-complicated main dishes all call for this super-easy and super-quick Asian Snap Pea Salad recipe.
Provided by The Wanderlust Kitchen
Categories Salad
Time 5m
Number Of Ingredients 11
Steps:
- Place the peppers, carrots, scallions and peas in a large bowl.
- Whisk together the peanut oil, vinegar, fish sauce, brown sugar, sriracha, and ginger in a small bowl (or shake in a mason jar).
- Pour the dressing over the vegetables and toss well to coat. Sprinkle with sesame seeds. Serve chilled or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 122 kcal, Carbohydrate 12 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 383 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 6 g
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.
Nutrition Facts : Calories 149 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 445 mg, Sugar 12 g, Fat 7 g, UnsaturatedFat 0 g
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