PEAS AND CARROTS SPRING SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 12m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine greens and basil on a platter. Top with arrangement of shredded carrots and peas. Combine shallots and vinegar and let stand 5 to 10 minutes. Whisk in extra-virgin olive oil to combine. Drizzle dressing evenly over the salad and season with salt and pepper. Serve with Ham Steaks.
- Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.
CARROT /PEA SALAD
Make and share this Carrot /Pea Salad recipe from Food.com.
Provided by sweet_1208
Categories Vegetable
Time 5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Boil the carrots and peas with water on medium / low heat for about 3 minutes or till they are cooked but firm. Cool.
- Now add the chopped onions, chillies, mint leaves, salt, pepper and lemon juice. Mix well.
- Garnish with finely chopped fresh coriander.
Nutrition Facts : Calories 70.3, Fat 0.3, SaturatedFat 0.1, Sodium 28.9, Carbohydrate 15.6, Fiber 3.6, Sugar 6.4, Protein 3
CARROT-SNOW PEA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss one 10-ounce bag shredded carrots, 2 cups julienned snow peas and 4 thinly sliced scallions. Drizzle with 1/3 cup Asian sesame dressing and toss. Add 2 cups crisp chow mein noodles just before serving.
CARROT & PEA SALAD
Don't be weirded out by peas...it's good! I threw this recipe together from needing to use a can of green peas and some matchstick carrots and it turned into a big hit. Go figure! The Ranch dill dressing really adds some fresh flavor to the salad, which makes it different and special. This is very inexpensive, easy & fast!
Provided by Chef amfox
Categories Vegetable
Time 3m
Yield 1 1/2 cup, 5 serving(s)
Number Of Ingredients 5
Steps:
- Throw all the ingredients into a bowl & mix well! Add salt & pepper if desired.
QUICK AND EASY CARROT AND CHICKPEA SALAD
Steps:
- Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 29.6 g, Fat 11.5 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 482.9 mg, Sugar 3 g
OLD FASHIONED PEA SALAD
My mother-in-law used to make this every summer and I could not get enough of it.
Provided by OhioLadybug
Categories Salad Vegetable Salad Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Combine peas, onion, hard-cooked eggs, and mayonnaise in a large bowl. Stir well to combine. Season with salt and pepper. Chill for one hour before serving.
Nutrition Facts : Calories 222.3 calories, Carbohydrate 12.7 g, Cholesterol 77.6 mg, Fat 16.6 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 2.8 g, Sodium 209.2 mg, Sugar 5.2 g
COLORFUL PEA SALAD
I stir up a light buttermilk and herb dressing to coat this colorful combination of green peas, crunchy carrots and mozzarella cheese cubes. -Marlene Muckenhirn, Delano, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, cook carrots in a small amount of boiling water for 2 minutes. Add peas; cook 5 minutes longer. Drain; rinse in cold water and drain again. Place in a bowl; add celery, cheese and onions. , In a small bowl, combine the remaining ingredients; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts :
THE RAINBOW ROOM'S CARROT AND PEANUT SALAD
Provided by Nigella Lawson
Categories Salad Side No-Cook Quick & Easy Vinegar Peanut Carrot Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 1-2, depending on your compulsiveness or generosity
Number Of Ingredients 5
Steps:
- Grate the carrots very coarsely, push them through the french-fry cutter blade in the food processor, or just cut them into skinny batons or sticks. In a bowl, combine them with the peanuts and then add the remaining ingredients. I like to eat this, straight out of the Pyrex bowl I mix it in, held up high, under my chin, for ease of eating-action. In fact, the only way I stop eating it is by having someone prise the bowl out of my hands.
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PEA & CARROT SALAD RECIPE | EATINGWELL
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Category Healthy Carrot Salad RecipesCalories 214 per servingTotal Time 50 mins
- Combine 1 cup peas, chickpeas and 1/4 teaspoon salt in a food processor; puree until mostly smooth. Set the hummus aside.
- Combine buttermilk, oil and pepper with the remaining 1/2 cup peas and 1/4 teaspoon salt in a blender; puree until very smooth. Transfer to a large bowl.
- Using a mandoline or vegetable peeler, cut small carrots into ribbons. Transfer to a bowl of ice water and let stand until crisp and starting to curl, 5 to 10 minutes. Drain and pat dry.
- Remove greens from tiny carrots and chop enough to equal 2 cups (reserve any remaining greens for another use). Cut the tiny carrots in half. Toss the tiny carrots, carrot ribbons, pea greens (or watercress) and snow peas in the bowl with the dressing. Spread the reserved hummus on a serving platter and top with the salad. Garnish with pea blossoms, tiny snow peas and lemon wedges, if desired.
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