Tender Baby Greens Salad With Yellow Beets Asparagus And Sugar Snap Peas Recipes

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BEET AND SUGAR SNAP PEA SALAD



Beet and Sugar Snap Pea Salad image

This is an adaptation from Epicurious. It is a nice change and can be serve with spring greens if desired. We like it just as it is.

Provided by carole in orlando

Categories     Vegetable

Time 21m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups sliced beets (one jar)
1/2 lb frozen sugar snap peas
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1/4 cup olive oil
1 tablespoon dried dill
1 1/2 teaspoons sugar

Steps:

  • Drain the beets well, blot with a paper towel.
  • Cook the peas in boiling water for 1 minute, and immediately rinse well in cold water and drain.
  • Make the dressing with the next five ingredients and mix well.
  • It can be done with a whisk or in the food processor.
  • In a large bowl place the beets and peas and pour the dressing over the veggies.
  • Toss gently until all the veggies are covered well.
  • Cover and refrigerate at least 3 hours.

Nutrition Facts : Calories 214, Fat 14, SaturatedFat 1.9, Sodium 112.4, Carbohydrate 19, Fiber 4.8, Sugar 11.7, Protein 4.8

BEET AND BABY GREENS SALAD



Beet and Baby Greens Salad image

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 6

4 small red or gold beets, stems removed, peeled, cut into 1/4-inch slices (about 2 cups)
1/4 cup olive oil
3 tablespoons balsamic vinegar
4 cups mixed baby greens (from 5-oz package)
1/2 cup chopped red onion
1/2 cup crumbled feta cheese (2 oz)

Steps:

  • In 9-inch microwavable pie plate, place beets, overlapping slightly. Add 1/4 cup water; cover with plastic wrap. Microwave on High 4 to 5 minutes or until almost tender when pierced with a fork; drain.
  • Meanwhile in small bowl, beat oil and vinegar with wire whisk until blended.. Place baby greens on large serving plate; arrange cooked beets on baby greens. Drizzle dressing over beets and baby greens; top with onion and cheese.

Nutrition Facts : Calories 230, Carbohydrate 14 g, Cholesterol 15 mg, Fat 3, Fiber 4 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 9 g, TransFat 0 g

SUGAR SNAP PEA SALAD



Sugar Snap Pea Salad image

In this unusual summer salad, funky, creamy Camembert and crisp, juicy sugar snap peas unite make a texturally complex and very flavorful dish. You can use any washed rind cheese here as long as it's ripe enough to be spread on a plate. If you can't find a gooey-centered cheese, you can substitute a creamy goat cheese instead. Pea shoots make an ideal garnish, echoing the flavor of the sugar snaps, but if you can't get them, use any baby green or micro green in its place. If you want to work ahead, you can blanch the peas and mix up the dressing several hours ahead. But don't combine the salad ingredients until just before serving. In this dish, freshness is key.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 4 appetizer servings

Number Of Ingredients 8

Salt and black pepper
1/2 pound sugar snap peas, trimmed
1 teaspoon minced green garlic or 1/2 teaspoon minced regular garlic
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, more for drizzling
4 ounces pea shoots, ends trimmed, or use baby arugula or microgreens
10 ounces ripe, runny Camembert (or another washed- rind cheese such as Époisses or vacherin)
1 tablespoon finely chopped chervil or chives

Steps:

  • Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water. Drop peas into boiling water and cook until crisp-tender, about 1 minute; use a slotted spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a towel.
  • In a small bowl, whisk together garlic and lemon juice. Season with salt and pepper. Whisk in oil. Add pea shoots or arugula and toss to coat.
  • Scoop out runny cheese from inside rind and spoon onto four small plates, smoothing the cheese to cover most of the plate. Scatter snap peas on top of cheese. Drizzle with olive oil. Mound greens over peas. Sprinkle with chervil or chives and serve.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 607 milligrams, Sugar 3 grams

ROASTED BEET AND SUGAR SNAP PEA SALAD



Roasted Beet and Sugar Snap Pea Salad image

Categories     Salad     Leafy Green     Herb     Mustard     Vegetable     Arugula     Pea     Beet     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

3 medium beets, trimmed
1/2 pound sugar snap peas, trimmed
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon cider vinegar
1/4 cup olive oil
3 tablespoons chopped fresh dill or 1 tablespoon dillweed.
1 1/2 teaspoons sugar
2 2/3-ounce packages fresh arugula, trimmed.

Steps:

  • Preheat oven to 375°F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.
  • Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.
  • Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.)
  • Line platter with arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop arugula.

GREENS SALAD (SHAMROCK SALAD)



Greens Salad (Shamrock Salad) image

I got this recipe from a newspaper a few years ago, made it and been making it ever since. If you love your greens, you'll love this salad. I have also used other greens on different occasions. Your choice on how much mustard you use......... 1 or 2 teaspoons.

Provided by Tisme

Categories     Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 bunch thin asparagus spear
150 g sugar snap peas, trimmed
150 g snow peas, trimmed
150 g shelled fresh peas
50 g rocket
50 g Baby Spinach
2 sticks celery, sliced
1 garlic clove
1 tablespoon extra virgin olive oil
2 teaspoons white vinegar
1 -2 teaspoon grainy mustard

Steps:

  • Remove woody ends from asparagus and cut into equal lengths.
  • Cook the peas and aspragus in boiling salted water for around 2 minutes or until just tender but still crisp. Do not overcook them and when removed from water refresh them in a bowl of iced cold water. Drain, pat dry and place into a bowl with rocket, spinach and celery.
  • Combine the dressing ingredients, add salt and pepper to taste and mix well through. Pour over salad, and toss.
  • Serve.

BEET AND SUGAR SNAP PEA SALAD



Beet and Sugar Snap Pea Salad image

Categories     Salad     Vegetable     Steam     Vegetarian     Beet     Spring     Sugar Snap Pea     Gourmet

Yield Makes 4 first-course or side-dish servings

Number Of Ingredients 8

1/2 small red onion, halved lengthwise, then thinly sliced lengthwise
3 tablespoons rice vinegar (not seasoned)
1 teaspoon ground coriander, lightly toasted
2 teaspoons sugar
1 teaspoon salt
2 tablespoons extra-virgin olive oil
1 (14- to 15-ounces) can whole small beets, drained and quartered
1/4 pound sugar snap peas, trimmed

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.

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