Dees Pea And Radish Salad Recipes

SNAP PEA, ORANGE AND RADISH SALAD

Snap Pea, Orange and Radish Salad image

Provided by Valerie Bertinelli

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground black pepper
1 pound sugar snap peas, ends trimmed
3 tablespoons extra-virgin olive oil
1 1/2 ounces sliced prosciutto (about 3 slices)
1/2 cup crumbled fresh goat cheese (about 4 ounces)
1 shallot, sliced into thin (1/8-inch) rings
2 medium navel oranges, supremed (peel and pith removed, cut into segments with a paring knife)
1/4 cup fresh orange juice, squeezed from the leftover orange membranes
5 or 6 small red radishes, sliced into very thin rounds, preferably on a mandoline
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh tarragon

Steps:

Fill a large pot halfway with water and bring to a boil; season generously with salt. Prepare an ice bath in a large bowl. Blanch the sugar snap peas in the boiling water for 2 minutes, or until they turn bright green and soften slightly. Strain, then immediately plunge into the ice bath to cool completely. Drain well. Spread out the snap peas on a baking sheet and dry with paper towels.
Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the prosciutto slices; cook for 1 to 2 minutes per side, until crispy. Transfer to a paper-towel-lined baking sheet to cool and drain of excess oil.
Add the dried sugar snap peas to a large bowl, and crumble the prosciutto over the peas. Drizzle with the remaining 2 tablespoons olive oil. Add the goat cheese, shallots, orange supremes, orange juice, radishes, mint and tarragon; gently toss together. Season with salt and pepper, and serve immediately.

SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA SALATA

Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata image

There's a reason pea salad is usually slathered in mayonnaise. Just try to get those tiny rolling orbs to stay on your fork without it. That's why when it comes to pea salads, choose sugar snaps. They have the same bright sweetness as shelled peas but, eaten pod and all (no shucking required), they're easier to grab. Here, raw sugar snap peas are tossed with radishes, fresh mint, ricotta salata and a simple lemon-balsamic vinaigrette for a easy salad that's sweet, salty, creamy and fresh tasting.

Provided by Melissa Clark

Categories easy, quick, salads and dressings, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3/4 cup sliced radishes
4 ounces sugar snap peas, sliced (about 1 1/4 cups)
4 ounces ricotta salata, crumbled (about 1 cup)
1/2 bunch mint leaves, torn (about 1/3 cup)
1 clove garlic, minced
Pinch kosher salt, more to taste
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
3 tablespoons extra virgin olive oil
Freshly ground black pepper to taste

Steps:

In a large bowl, toss together the radishes, peas, ricotta and mint.
Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 94 milligrams, Sugar 2 grams

PEA SALAD WITH RADISHES AND FETA CHEESE

Pea Salad with Radishes and Feta Cheese image

Provided by Molly Stevens

Categories Cheese Dairy Herb Vegetable Side Vegetarian Feta Pea Radish Spring Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 teaspoons cumin seeds
2 tablespoons fresh lime juice
2 teaspoons honey
1/4 cup extra-virgin olive oil
3 tablespoons chopped fresh dill
4 cups fresh shelled peas (from about 4 pounds peas in pods) or 1 pound frozen petite peas
1 bunch radishes, trimmed, halved, thinly sliced
1 cup crumbled feta cheese (about 4 ounces)
3 cups fresh pea tendrils, coarsely chopped, or pea sprouts* (optional)
*Available at natural foods stores and Asian markets.

Steps:

Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature.
Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.

PEA 'N' CHEESE SALAD

Pea 'n' Cheese Salad image

Radish slices add color and crunch to this fresh-tasting English pea salad. I often serve it in a bowl lined with romaine leaves, then garnish it with radish roses. -Inez Orsburn, DeMotte, Indiana

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 cups frozen peas (about 16 ounces), thawed
1 cup chopped celery
2 hard-boiled large eggs, chopped
1/4 cup chopped green onions
1 cup cubed cheddar cheese
1/2 cup thinly sliced radishes or 1 jar (2 ounces) pimientos, drained
1 cup mayonnaise
3 tablespoons sweet pickle relish
1 teaspoon sugar
1 teaspoon seasoned salt
1 teaspoon ground mustard

Steps:

In a large bowl, combine the first 6 ingredients. In a small bowl, combine mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving.

Nutrition Facts : Calories 325 calories, Fat 27g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 574mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.

SPRING PEA & RADISH SALAD

Spring Pea & Radish Salad image

Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. -Jolene Martinelli, Derry, New Hampshire

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/2 pound fresh wax or green beans
1/2 pound fresh sugar snap peas
2 cups water
6 large radishes, thinly sliced
2 tablespoons honey
1 teaspoon dried tarragon
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper

Steps:

Snip ends off beans and sugar snap peas; remove strings from snap peas. In a large saucepan, bring water to a boil over high heat. Add beans and reduce heat; simmer, covered, 4-5 minutes. Add sugar snap peas; simmer, covered, until both beans and peas are crisp-tender, another 2-3 minutes. Drain., Toss beans and peas with radishes. Stir together honey, tarragon, salt and pepper. Drizzle over vegetables.

Nutrition Facts : Calories 50 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

DEE'S PEA AND RADISH SALAD

Dee's Pea and Radish Salad image

Make and share this Dee's Pea and Radish Salad recipe from Food.com.

Provided by Dienia B.

Categories Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

16 ounces peas, frozen
3 radishes, chopped
4 tablespoons olive oil
1 tablespoon lemon juice
3 tablespoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon parsley, minced
1 shallot, minced

Steps:

Toss peas and radishes. If serving immediately, thaw peas first; otherwise just mix up frozen.
Shake dressing ingredients together; pour over peas and radishes; toss.

PEA & RADISH SALAD

Pea & radish salad image

A simple side for two, that can be on the table in just 15 minutes

Provided by Sarah Cook

Categories Dinner, Lunch, Side dish, Supper

Time 15m

Number Of Ingredients 7

Ingredients

1 shallot , very thinly sliced
50g frozen peas
2 tbsp red wine or Sherry vinegar
1 tbsp olive oil
1-2 tsp sugar to taste
2 handfuls salad leaves
6-8 radishes , very thinly sliced

Steps:

Put the shallot and peas in a bowl. Pour over a kettle of boiling water, then drain. Mix the vinegar, oil and sugar to taste, then season generously. When you're ready to eat, toss the shallot, peas, leaves, radishes and dressing together.

Nutrition Facts : Calories 82 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.02 milligram of sodium

DEES PEA SALAD

Dees Pea Salad image

Make and share this Dees Pea Salad recipe from Food.com.

Provided by Dienia B.

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups peas, frozen
1/2 cup mayonnaise
2 tablespoons lime juice
1/4 cup onion, diced fine
1/4 cup mushroom, minced
1 teaspoon dill (optional)

Steps:

Mix frozen peas, mayonnaise, lime juice, onion, and mushrooms together.
Allow peas to thaw before serving.

Nutrition Facts : Calories 188.6, Fat 10, SaturatedFat 1.5, Cholesterol 7.6, Sodium 212, Carbohydrate 21.2, Fiber 4.6, Sugar 7.3, Protein 4.8

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