Real Simples Spring Pea Salad Recipes
SPRING SWEET PEA PASTA SALAD
This quick and easy salad can be served as a side dish or a main course. I suggest serving it with sliced apple, sweet gherkins, or cornichons. Nice bread and a glass of white wine wouldn't hurt either!
Provided by kimberly
Categories Salad 100+ Pasta Salad Recipes Farfalle Pasta Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the bow tie pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse well with cold water, then toss with the olive oil, and set aside.
- Stir the sour cream, mayonnaise, lemon juice, lemon zest, dried dill, cayenne pepper, and salt until smooth. Fold in the onion, peas, ham, Cheddar cheese, and bow tie pasta. Garnish with the dill sprigs to serve.
Nutrition Facts : Calories 829.4 calories, Carbohydrate 64.7 g, Cholesterol 83.7 mg, Fat 51.5 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 18.2 g, Sodium 999.7 mg, Sugar 5.9 g
REAL SIMPLE'S SPRING PEA SALAD
From the June 2006 issue of Real Simple magazine. My friend, Shelly, was raving about an excellent pea salad that she had prepared. (It had even earned the approval of Mean Chef. LOL) While flipping through my issue of the magazine one evening, I discovered this recipe and thought that it sounded wonderful. It was amusing to learn that THIS was the pea salad that had impressed her. It is a fresh change from the usual mayo-laden pea salads.
Provided by Ms B.
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the mint, capers, shallot, zest, oil, salt, and pepper.
- Add the peas and goat cheese and toss gently.
- Serve at room temperature.
Nutrition Facts : Calories 217.6, Fat 14, SaturatedFat 2, Sodium 125.7, Carbohydrate 17.8, Fiber 6.2, Sugar 6.5, Protein 6.5
SPRING PEA MEDLEY WITH EDIBLE BOWL
If you like fresh peas, this is the way to go. It must be done in the Spring with fresh peas. Careful not to get over grown peas, which are woody. Look for smaller peas, and you will LOVE this spring time pea medley. It's BEAUTIFUL, too!
Provided by DJFoodie
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium skillet, melt the butter over medium low heat. Add the onion and saute until transparent, about 5 minutes. Stir in the green peas and the broth, and cook for about 3 minutes. Add the snap peas, snow peas and parsley, and season to taste with salt and pepper. Cook, covered, for about 3 more minutes.
- Remove the inner leaves from the radicchio and spread the outer leaves out to make a bowl. Fill the hollow with the pea mixture and garnish with additional Italian parsley.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 18.5 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 5.5 g, Protein 5.4 g, SaturatedFat 3.7 g, Sodium 101.9 mg, Sugar 5.4 g
SPRING SALAD
This is one of my favorite salads! It is so good, and goes well with any sandwich or meat. It is our favorite salad with BBQ ribs.
Provided by Toadi
Categories Low Cholesterol
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook noodles according to directions on the box. Drain,cool and set aside. (I use shell or ring noodles).
- Chop the cucumbers and onions. Shred the carrots.
- Combine the mayo, vinegar, sugar, salt & pepper. Add the noodles and vegetables. Chill in the frig 2 hours or overnight to flavor thru.
- Enjoy!
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- COUSCOUS SALAD: In a medium saucepan, bring the cooking liquid to boil. Remove the saucepan from the heat, stir in the couscous, cover and let sit for 10 minutes. Fluff with fork.
- While the couscous is cooking, heat a large pot of water to boil. In a medium bowl, create an ice bath with lots of ice and water, set aside. Add the frozen peas to the boiling water and let blanch for 1-2 minutes or until the peas turn bright green and are warmed all the way through. Drain in a colander, and immediately drop the peas into the ice water bath so they stop cooking. Drain from ice water before adding to salad.
- BASIL VINAIGRETTE: Combine the ingredients for the basil vinaigrette in a blender, using a big pinch of salt and pepper. Blend until the dressing is smooth. Taste and adjust the salt and pepper to taste. You can also add additional honey if you want your dressing to be sweet, the 1 tablespoon was enough for us.
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5/5 (65)Total Time 15 minsServings 4Calories 357 per serving
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5/5 (101)Total Time 20 minsServings 4Calories 492 per serving
- Heat the oil in a skillet over medium heat. Add the prosciutto and cook until crisp, about 2 minutes per side. Transfer to a paper towel-lined plate.
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- In a separate bowl, blend together the ingredients for the dressing: the mayonnaise, sour cream and milk. I like to use a hand blender for this step.
- You can serve this salad right away, or it can rest in the fridge until you are ready to serve it, for up to 1 or 2 days. This salad actually gets better after it has rested.
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5/5 (3)Total Time 15 minsServings 4
- Process yogurt, lemon juice, 1 tablespoon water, salt, pepper, anchovy, 1 avocado, ¼ cup chives, and 2 tablespoons mint in a blender until smooth. Add more water, 1 tablespoon at a time, until just pourable.
- Chop remaining avocado and place in a large bowl. Add romaine, cucumber, snap peas, and edamame. Toss with half the dressing. Top with pistachios and remaining ¼ cup chives and 2 tablespoons mint. Serve remaining dressing on the side.
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4.5/5 (16)Calories 183 per servingTotal Time 15 mins
- Bring a large pot of salted water to a boil over medium-high. Add peas, and cook until tender, about 2 minutes. Drain peas, and plunge into ice water to stop the cooking process. Drain peas again, and place on paper towels. Transfer to a medium bowl. Add radishes, celery, celery leaves, and mint.
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From foodandwine.com
Servings 6Total Time 45 mins
- In a large saucepan, cover the farro with 2 inches of water. Bring to a boil and simmer over moderately low heat until the farro is al dente, about 25 minutes. Drain the farro and spread it out on a baking sheet to cool completely.
- Meanwhile, in a medium saucepan of salted boiling water, cook the peas until tender, 3 to 5 minutes. Using a slotted spoon, transfer the peas to a sieve and cool under running water. Add the onions to the saucepan and blanch just until the skins start to wrinkle, 1 to 2 minutes. Drain the onions and cool them under running water, then peel them.
- Preheat a grill pan. In a large bowl, toss the onions with 1 tablespoon of the olive oil and season with salt and pepper. Grill the onions over moderately high heat, tossing occasionally, until they are softened and charred in spots, about 8 minutes. Return the onions to the bowl and let them cool. Add the cooled farro, peas, lemon juice and the remaining 1/4 cup of olive oil. Fold in the feta, mint and oregano, season the salad with salt and pepper and serve.
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