Green Pea And Broccoli Salad With Mint Dressing Recipes

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GREEN PEA SALAD



Green Pea Salad image

Light sour cream and bottled Ranch salad dressing keep this salad easy to prepare. Bacon and cashews punch up the flavor and broccoli, cauliflower and peas make it a nutritious part of any meal. -Helen Suter of Golconda, Illinois

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 package (10 ounces) frozen peas, thawed
1 large celery rib, halved lengthwise and thinly sliced
1/4 cup thinly sliced green onions
5 tablespoons reduced-fat ranch salad dressing
3 tablespoons fat-free sour cream
1/4 cup salted cashew pieces
2 bacon strips, cooked and crumbled

Steps:

  • Place broccoli and cauliflower in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes. Rinse in cold water. In a large bowl, combine the broccoli, cauliflower, peas, celery and onions. , In a small bowl, combine the ranch dressing and sour cream. Stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews and bacon.

Nutrition Facts :

GREEN PEA AND BROCCOLI SALAD WITH MINT DRESSING



Green Pea and Broccoli Salad With Mint Dressing image

Make and share this Green Pea and Broccoli Salad With Mint Dressing recipe from Food.com.

Provided by COOKGIRl

Categories     Vegetable

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups fresh green peas (or frozen and thawed green peas)
2 cups broccoli florets
2 stalks celery & leaves, sliced
2 ounces sliced pimiento, drained (or red bell pepper)
1 medium red onion, halved and sliced
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons of fresh mint, chopped
2 teaspoons sugar
1/4 teaspoon salt
1 dash black pepper

Steps:

  • Mint Dressing: Prepare dressing by combining all ingredients in a bowl and whisking. Yields 1/3 cup.
  • In pot boil green peas for approximately 2 minutes just until tender. DO NOT overcook. Drain and rinse under cold water. Transfer to serving bowl.
  • Blanch the broccoli florets in the same pot of boiling water for 3-5 minutes or just until bright green. Drain.
  • Plunge broccoli into bowl of ice water to halt the cooking process. Let stand 10 minutes then drain well. Combine the broccoli with the green peas.
  • Stir in the celery, pimiento, and red onion. Add the salad dressing and toss to coat.

Nutrition Facts : Calories 217.5, Fat 14, SaturatedFat 2, Sodium 210.4, Carbohydrate 19.7, Fiber 4.8, Sugar 8.6, Protein 5.6

PEA, FETA AND MINT SALAD



Pea, Feta and Mint Salad image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 12

7 ounces fresh shelled peas
Water, as needed
3 tablespoons olive oil
1 onion, finely diced
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon honey
Sea salt and freshly cracked black pepper
1 1/4 ounces shelled pistachio nuts, coarsely chopped
1 large handful fresh mint leaves
1 3/4 ounces snow pea leaves or baby English spinach
2 3/4 ounces Feta cheese, crumbled

Steps:

  • In a medium saucepan, bring salted water to a boil. Blanch the peas in the boiling water until they are just tender and bright green, about 2 minutes. Refresh immediately by plunging them into a bowl of cold water. Drain and reserve the peas.
  • In a small pan, heat 1 tablespoon of the oil over medium heat. Add the onion, and cook until soft, stirring occasionally, about 5 minutes.
  • Meanwhile, in a small bowl, whisk together the mustard, the remaining 2 tablespoons olive oil, vinegar and honey, and season with salt and black pepper, to taste.
  • In a large salad bowl, mix the peas, onions, pistachios, and pour over the dressing. Add the mint and snow pea leaves, and gently toss to coat with dressing. Top the salad with the feta cheese just before serving.

GREEN PEA SALAD WITH MINT



Green Pea Salad With Mint image

A great dish for potlucks. You can use the frozen peas to keep the other ingredients cool, then mix them in just before serving.

Provided by ccferne

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 (10 ounce) packages frozen peas, thawed at room temperature
2 cups carrots, grated
2/3 cup green onions with top, sliced
1/2 cup parsley, chopped
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh mint leaves, chopped

Steps:

  • Combine carrots, green onions, and parsley.
  • Stir with oil, vinegar, salt, and pepper.
  • Chill for two hours.
  • Add peas.
  • Garnish with mint leaves.

Nutrition Facts : Calories 149.9, Fat 9.4, SaturatedFat 1.3, Sodium 392.9, Carbohydrate 13.3, Fiber 4.2, Sugar 5.3, Protein 4.2

GREEN SALAD WITH MINT



Green Salad with Mint image

Categories     Salad     Leafy Green     Herb     Tomato     Side     No-Cook     Vegetarian     Quick & Easy     Mint     Spring     Vegan     Endive     Lettuce     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 heads Boston lettuce, torn into bite-size pieces
2 heads Belgian endive, cut crosswise into 1/2-inch-wide slices
4 tomatoes, each cut into 8 wedges
1/3 cup coarsely chopped fresh mint
1/4 cup extra-virgin olive oil, or to taste
1 tablespoon fresh lemon juice, or to taste
Fine sea salt to taste

Steps:

  • Toss together lettuce, endive, tomatoes, and mint. Just before serving, drizzle salad with oil and toss, then sprinkle with lemon juice. Add sea salt and pepper to taste and toss again.

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