Green Pea Salad With Mint Recipes
CRISPY GRAIN SALAD WITH PEAS AND MINT
Flash-frying steamed quinoa and millet accentuates the nutty flavor of both grains and adds a satisfying crunch to this spring salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Spread grains on a paper towel-lined baking sheet; let stand 1 hour. Heat safflower oil in a large pot until a thermometer reaches 350 degrees. Add grains, a cup at a time. Cook until golden and crisp, about 2 minutes. Remove with a fine sieve; transfer to another paper towel-lined sheet. Season with salt. (Return oil to 350 degrees before frying subsequent batches.)
- Prepare an ice-water bath. Cook peas in a pot of salted boiling water until just tender and bright green, about 2 minutes. Transfer to ice-water bath; drain.
- In a small bowl, whisk together vinegar, lemon juice, and honey. Slowly drizzle in olive oil. Season with salt and red-pepper flakes.
- In a large serving bowl, combine tender greens, fried grains, peas, mint, and scallions. Drizzle with vinaigrette. Season with salt and serve immediately.
MINTED PEA SALAD
"In this refreshing recipe, fresh mint complements the peas' sweet flavor," relates Inez Orsburn, a field editor from Demotte, Indiana.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first six ingredients. Add peas and onion; toss to coat. Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 214 calories, Fat 17g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.
GREEN PEAS WITH MINT
Provided by Robin Miller : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium meat. Add peas and cook 2 minutes, until crisp-tender. Add salt and pepper and stir to coat. Remove from heat and stir in mint.
SALAD WITH MINT AND PEAS
Pairing mint and peas signals that spring's in full swing. Use fresh mint, but skip the work of shelling peas: You'll get good results with frozen ones swapped in for fresh.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together lemon juice and mustard. Whisk in oil; season with salt and pepper. Add lettuce, peas, and mint; toss to coat.
MINT PEA SALAD
Steps:
- Bring a saucepan of salted water to a boil. Blanch peas and snow peas, about 1 minute each, rinsing in ice water so that they remain bright green and crisp. Drain and set aside to dry.
- In a medium bowl, mix yogurt with mayonnaise, lemon juice, salt and pepper, and fold into peas along with mint. Refrigerate covered. To serve, spoon onto individual plates or a serving platter, sprinkle bacon over the top and garnish with mint leaves.
GREEN SALAD WITH MINT
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
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.
MINTED SUGAR SNAP PEA SALAD
Spring fever will hit instantly when you sample this lovely salad. A chopped shallot, mustard and honey complement the minty peas, and goat cheese ties the salad together.-Darlene Morris, Franklinton, Louisiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring 2 quarts water to a boil. Add peas; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately place in ice water. Drain and pat dry. Cut in half crosswise; place in a large bowl. Sprinkle with goat cheese., In a small bowl, whisk dressing ingredients. Pour over pea mixture; toss to coat.
Nutrition Facts : Calories 197 calories, Fat 12g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 368mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
MINTED GREEN BEAN SALAD
Just 5 ingredients in this summery vegan salad - you can make it a day in advance too
Provided by Mary Cadogan
Categories Buffet, Lunch, Side dish, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Cook the beans in boiling salted water for 5-6 minutes, until just tender, then drain and refresh under cold running water. Shake well to remove excess water, then pat dry with kitchen paper. You can do this the day before and keep the cooked beans in the fridge, in a bowl covered with cling film.
- Heat 1 tablespoon of the oil in a small pan, add the garlic and fry quickly until crisp and lightly golden. Tip into a bowl with the oil from the pan and leave to cool. This can be done the day before and covered with cling film and chilled.
- On the day, whisk together the remaining oil, vinegar, mint, salt and pepper. Pour over the beans and mix well. Tip into a serving bowl and scatter over the garlic in its oil.
Nutrition Facts : Calories 79 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 2 grams fiber, Protein 2 grams protein
SPINACH SALAD WITH LEMON AND MINT
This salad is a snip, but then one would hardly expect a salad to cause trouble. Using a lemon rather than just lemon juice as an ingredient makes for the most fabulous salad regardless of leaves. And by all means, serve it as a starter rather than a follow-up on the main course. It is fresh, sharp, vegan and delicious.
Provided by Nigella Lawson
Categories quick, salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.
- In a salad bowl, combine lemon, mint, and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint, and serve.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 0 grams
GREEN PEA SALAD, EASY AND LIGHT!
I'm always asked to bring this to family gatherings and I always return home with an empty bowl. Very good, very easy!
Provided by Likkel
Categories Vegetable
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Rinse peas under cold water (to quick thaw); drain.
- Mix all the ingredients; cover and refrigerate for 2 hours(to blend flavors).
- (Serving size about 3/4 c.).
Nutrition Facts : Calories 122.1, Fat 4, SaturatedFat 1.8, Cholesterol 18.2, Sodium 634.4, Carbohydrate 8, Fiber 1.8, Sugar 3.2, Protein 13.2
CUCUMBER & PEA SALAD
A light green salad for all seasons - fresh peas and cucumber with chive and mint dressing
Provided by Good Food team
Categories Lunch, Side dish
Time 20m
Number Of Ingredients 6
Steps:
- Tip peas into a bowl, pour over a kettleful of hot water and set aside for 10 mins. Check the peas are defrosted, then drain really well. Halve the cucumber lengthways, then slice. Just before serving mix with chives, mint sauce, vinegar and olive oil. Season and serve.
Nutrition Facts : Calories 73 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
GREEN PEA SALAD WITH MINT
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
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 PEA SALAD WITH CHEDDAR CHEESE
This easy pea salad has sweet, crunchy pieces of onions mixed with creamy bites of Cheddar cheese. Growing up, a friend of the family made us this pea salad that we love to this day. It's just standard stuff: peas, mayonnaise, egg, cheese, and onion. That's it!
Provided by JessyTastic
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Mix sweet peas, eggs, Cheddar cheese cubes, mayonnaise, and onion together in a bowl until ingredients are coated in mayonnaise; season with salt and pepper.
Nutrition Facts : Calories 386.2 calories, Carbohydrate 20.9 g, Cholesterol 132.6 mg, Fat 27.5 g, Fiber 6.9 g, Protein 14.3 g, SaturatedFat 7.2 g, Sodium 947.6 mg, Sugar 6.2 g
THE GREENEST GREEN SALAD
The cookbook author Jessica Battilana's advice to home cooks is simple: "If you're going to spend your energy somewhere, spend it somewhere that matters." Put her philosophy into practice and make this simple, satisfying salad. All the ingredients can be easily found at any grocery store, and the salad will come together quickly in the kitchen, though it looks and tastes like it requires much more effort and time to prepare. Perhaps most happily, even the most discerning critics - the 4-and-under crowd - will delight in its flavor and crunch and politely ask for seconds.
Provided by Samin Nosrat
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Line a large plate with paper towels. Set aside. Bring a medium saucepan of generously salted water to a boil over high heat. Add the snap peas, and cook until just tender, about 90 seconds. Use a strainer to remove the peas onto the prepared plate, and spread out in a single layer. Allow to cool and dry completely (the dressing won't stick to a wet snap pea). Cut each pea in half crosswise on the bias.
- In a large bowl, combine the snap peas, romaine, cucumbers and green onions. Mix well to combine. Add the avocado and about half the dressing. Mix gently with your hands until the salad is well coated with dressing, adding more if necessary. Taste, and adjust seasoning with salt and pepper. Serve cold, immediately. Cover and refrigerate remaining dressing for up to 1 week.
ENGLISH PEAS WITH MINT
Be sure to use fresh English peas, as they have a sweet, delicate flavor well worth the time-consuming effort of shelling them. If you're cooking with children, you can entrust them with the job. Their little fingers are ideal for this type of work
Provided by Russell Moore
Categories Herb Vegetable Side Quick & Easy Mint Pea Spring
Number Of Ingredients 6
Steps:
- Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.
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5/5 (7)Total Time 20 minsServings 4Calories 117 per serving
- Let the peas thaw in a colander to allow excess moisture to drain away. Rinsing briefly with cool water will expedite the thawing process.
- While the peas are thawing, prepare the lemon and shallot vinaigrette. Zest the lemon using a zester or a small holed cheese grater. Be sure to scrape off just the yellow zest and none of the bitter white pith. Set the zest aside, then squeeze about 2 tablespoons of the juice into a separate bowl.
- Peel the dry, papery skin from the shallot, then mince it finely. Add it to the bowl with the lemon juice, along with 2 Tbsp olive oil, 1/4 tsp salt, and some freshly cracked pepper (5-10 cranks of a pepper mill). Whisk the ingredients together until combined, then set aside.
- Rinse the mint to remove any dirt or debris. Pull the leaves from the stems and then slice into thin strips (or chop roughly).
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