Herfers Pea And Tomato Salad Recipes

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PETITE PEA TOMATO SALAD



Petite Pea Tomato Salad image

From Aurora, Colorado, Janice Mitchell shares, "With it's bright colors this is beautiful on a holiday buffet table, but I also enjoy fixing this simple salad year-round.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 11

2 plum tomatoes, seeded and cut into thin strips
1/2 cup frozen petite peas, thawed
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon grated Parmesan cheese
1 garlic clove, minced
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon pepper
1-1/2 cups shredded lettuce

Steps:

  • In a small bowl, combine the tomatoes and peas. In a jar with a tight-fitting lid, combine the oil, vinegar, Parmesan cheese, garlic, sugar, salt, basil and pepper; shake well. Pour over tomato mixture and toss to coat. Serve over lettuce.

Nutrition Facts : Calories 131 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g 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

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

PEA AND TOMATO SALAD



Pea and Tomato Salad image

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

Provided by Country Cook in Okl

Categories     Cheese

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1 (15 ounce) can sweet peas, drained
1/2 cup cubed longhorn cheese
1/2 cup diced fresh tomato
2 diced hard-boiled eggs
1 tablespoon grated onion
2 -3 tablespoons mayonnaise (I prefer miracle whip)
salt and pepper

Steps:

  • Combine all ingredients in bowl. Chill and serve.
  • I usually double this when serving as a side dish for company. I have also used roasted red pepper or pimento for color in place of the tomato. Low fat mayo may be used when dieting.

CHERRY TOMATO AND SNOW PEA SALAD



Cherry Tomato and Snow Pea Salad image

Make and share this Cherry Tomato and Snow Pea Salad recipe from Food.com.

Provided by Soluna

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

250 g snow peas
250 g cherry tomatoes, cut in half
1/4 cup olive oil
1 tablespoon white wine vinegar
1 teaspoon orange rind, coarsely grated
1 tablespoon orange juice
1/2 teaspoon sugar

Steps:

  • Boil or steam snow peas until just tender.
  • Rinse with cold water.
  • Combine with tomatoes.
  • Make dressing by combining the oil with the remaining ingredients.
  • Dress the salad and serve.

Nutrition Facts : Calories 166.5, Fat 13.8, SaturatedFat 1.9, Sodium 7.5, Carbohydrate 9.4, Fiber 2.8, Sugar 5.8, Protein 2.6

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