Sugar Snap Snow Pea Salad Recipes

FRESH SUGAR SNAP PEA SALAD

Steps:

• Place the first 7 ingredients in a blender; cover and process until blended. Transfer to a large bowl; stir in poppy seeds., Add peas to dressing and toss to coat. Refrigerate, covered, 30 minutes before serving.

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.

HERBY SNAP PEA AND RADISH SALAD

Steps:

• Bring a large pot of salted water to a boil. Once the water is boiling, add the snap peas and cook until the snap peas are bright green but still tender-crisp, 1 to 2 minutes. Transfer the snap peas to a bowl of ice water. Set aside.
• Add the Greek yogurt, lemon juice, dill, chives, mint, oil, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Set aside.
• Drain the snap peas and add them to the bowl with the dressing. Add the radishes to the bowl and toss well to thoroughly coat the vegetables in the dressing.
• Serve immediately or refrigerate in an airtight container for up to 3 days.

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.

SUGAR SNAP PEA AND BERRY SALAD

Steps:

• Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside.
• Place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp. Mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice.
• In a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving.

SUGAR SNAP PEA SALAD WITH LEMON AND DILL

Steps:

• Slice sugar snap peas on the diagonal into 1/2-inch pieces (about 2 1/2 cups). Add sunflower seeds, juice and zest of half the lemon, feta cheese, sunflower oil, and dill. Season with salt and black pepper. Toss to combine. Garnish with slices of lemon and additional feta.

BEET AND SUGAR SNAP PEA SALAD

Steps:

• Soak onion in cold water in a small bowl 10 minutes, then drain in a sieve.
• Whisk together vinegar, coriander, sugar, and salt in a salad bowl, then add oil in a slow stream, whisking.
• Toss onion and beets with dressing.
• Steam sugar snaps over boiling water, covered, 2 minutes, then transfer to a bowl of ice water to stop cooking. Drain well in sieve and toss with beet mixture.