Crunchy Snap Pea Popcorn Salad Recipes

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SNAP PEA SALAD



Snap Pea Salad image

When snap peas are in season, we can't resist making this crunchy salad. I usually serve it cold, but it's also good warm, with the peas straight from the pot. -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 10

1/4 cup white wine vinegar
1/4 cup Dijon mustard
2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
3 pounds fresh sugar snap peas
Grated lemon zest, optional

Steps:

  • For vinaigrette, in a small bowl, whisk the first 8 ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl., Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon zest.

Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

QUICK CRUNCHY PEA SALAD



Quick Crunchy Pea Salad image

Frozen peas are a handy base for this good-tasting salad. It's also a great dish for a potluck because it can be made ahead. Everyone enjoys this when I serve it.-Mary Reid Fisher, Brownwood, Texas

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 7

1 package (10 ounces) frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
1 cup thinly sliced celery
1/2 cup sliced green onions
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon seasoned salt, optional

Steps:

  • In a bowl, combine the first four ingredients. In a small bowl, combine mayonnaise, sour cream and seasoned salt if desired; mix well. Add to pea mixture; toss to coat. Chill until serving.

Nutrition Facts :

CORN AND SNAP PEA SALAD



Corn and Snap Pea Salad image

This is a crunchy, minty accompaniment to a any main dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 8

Salt and pepper
2 1/2 cups fresh corn kernels, (from 3 ears)
4 cups trimmed snap peas (1 pound)
1/2 cup grated Parmesan cheese
1/3 cup loosely packed fresh mint, thinly sliced
1/4 cup thinly sliced scallions
2 1/2 tablespoons olive oil
1 1/2 tablespoons red-wine vinegar

Steps:

  • In a large pot of boiling, salted water, cook corn and snap peas until crisp-tender, about 6 minutes. Drain vegetables; rinse under cold water, and dry. Transfer to a large bowl.
  • Add Parmesan, mint, scallions, oil, and vinegar; season with salt and pepper.

Nutrition Facts : Calories 134 g, Fat 7 g, Protein 6 g

SWEET AND CRUNCHY PEA SALAD



Sweet and Crunchy Pea Salad image

Very easy salad. Can have all the ingredients in pantry for a spontaneous get-together. Peas combine with pickles and peanuts for a refreshing summer salad.

Provided by lahop2it

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 4

1 (15 ounce) can peas, drained
½ cup sweet pickles, halved and sliced
½ cup roasted Spanish peanuts
¼ cup creamy salad dressing (such as Miracle Whip®), or to taste

Steps:

  • Lightly mix peas, sweet pickles, peanuts, and creamy salad dressing in a bowl. Chill until cold, about 45 minutes.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 19.2 g, Cholesterol 5 mg, Fat 13.4 g, Fiber 5.2 g, Protein 8.4 g, SaturatedFat 2 g, Sodium 423.3 mg, Sugar 9.1 g

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