Fresh Spring Pea Salad Recipes

FRESH SUGAR SNAP PEA SALAD

Fresh Sugar Snap Pea Salad image

We found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/2 cup chopped onion
1/2 teaspoon poppy seeds
1 pound fresh sugar snap peas, trimmed and halved (about 4 cups)

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.

Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 201mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

HERBY PEA SALAD

Herby Pea Salad image

We love spring vegetables. One Mother's Day I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 medium leeks (white portion only), thinly sliced
3 small zucchini, halved and sliced
1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 cups frozen petite peas (about 16 ounces), thawed
2 tablespoons each minced fresh chives and parsley
1 to 2 tablespoons minced fresh tarragon
DRESSING:
3 tablespoons olive oil
2 tablespoons rice or white wine vinegar
3/4 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper

Steps:

In a large skillet, heat oil over medium heat. Add leeks; cook and stir 4-6 minutes or until tender. In a Dutch oven, place steamer basket over 1 in. water. In batches, place zucchini and asparagus in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until crisp-tender. Remove and immediately drop into ice water. Drain and pat dry., In a large bowl, combine peas, leeks, zucchini mixture and herbs. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 129 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 353mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

REAL SIMPLE'S SPRING PEA SALAD

Real Simple's Spring Pea Salad image

From the June 2006 issue of Real Simple magazine. My friend, Shelly, was raving about an excellent pea salad that she had prepared. (It had even earned the approval of Mean Chef. LOL) While flipping through my issue of the magazine one evening, I discovered this recipe and thought that it sounded wonderful. It was amusing to learn that THIS was the pea salad that had impressed her. It is a fresh change from the usual mayo-laden pea salads.

Provided by Ms B.

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup fresh mint leaves, torn
1 tablespoon capers, roughly chopped
1 small shallot, thinly sliced
1 teaspoon lemon zest, grated
1/4 cup extra virgin olive oil
1/8 teaspoon kosher salt
1/4 teaspoon black pepper
1 lb green peas, blanched if fresh, thawed if frozen
1/2 cup goat cheese, crumbled

Steps:

In a medium bowl, combine the mint, capers, shallot, zest, oil, salt, and pepper.
Add the peas and goat cheese and toss gently.
Serve at room temperature.

Nutrition Facts : Calories 217.6, Fat 14, SaturatedFat 2, Sodium 125.7, Carbohydrate 17.8, Fiber 6.2, Sugar 6.5, Protein 6.5

SPRING PEA SALAD WITH JAMON AND MUSTARD VINAIGRETTE

Spring Pea Salad with Jamon and Mustard Vinaigrette image

Provided by Geoffrey Zakarian

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/4 cup chardonnay vinegar
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons hazelnut oil
1/4 teaspoon finely ground black pepper
1 shallot, finely minced
Kosher salt
Kosher salt
1 cup shucked English peas
1/2 pound snap peas
3 tablespoons extra-virgin olive oil
8 slices Jamon Serrano
2 cups pea shoots
1 cup snow peas, julienned lengthwise
1/4 cup grated Manchego
1/4 cup toasted hazelnuts, crushed

Steps:

Make the dressing: Whisk together the vinegar, mustard, olive oil, hazelnut oil, pepper, shallot and salt to taste in a small bowl. Adjust the seasonings. Set aside.
Make the salad: Bring a large pot of water to a boil. Season with salt until the water tastes slightly of salted broth. Prepare an ice bath.
Blanch the English peas and snap peas separately, for about 10 seconds each. Shock in the ice water and drain on paper towels. Cut the snap peas into thirds.
In a medium skillet, heat the olive oil over low heat. Tear the Jamon Serrano slices into bite-sized pieces and add to the oil in the skillet. Cook until crispy on both sides, 2 to 3 minutes total. Remove to a paper towel-lined plate to drain.
Assemble the salad: Toss the English peas, snap peas, pea shoots and snow peas with the vinaigrette to taste. Plate the salad and top with the Manchego, toasted hazelnuts and crispy jamon.