Minted Sugar Snap Pea Salad Recipes

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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

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

MINTED SUGAR SNAP PEA SALAD



Minted Sugar Snap Pea Salad image

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

1-1/2 pounds fresh sugar snap peas, trimmed and strings removed
1/4 cup crumbled goat cheese
DRESSING:
3 tablespoons minced fresh mint
3 tablespoons olive oil
1 small shallot, finely chopped
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon pepper

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

SUGAR SNAP PEA SALAD



Sugar Snap Pea Salad image

Sugar Snap Pea Salad is crunchy, light, and refreshing. Tossed in a sesame soy dressing this quick side dish is ready in less than 20 minutes.

Provided by Jessica Gavin

Categories     Lunch     Dinner     Side Dish     Salad     Sauce

Time 20m

Yield 6

Number Of Ingredients 16

For the salad
14 ounces (4 cups) sugar snap peas
1/2 large English cucumber, cut into 1/8-inch rounds
1 small red bell pepper, stemmed and cut into 1/8-inch slices
3/4 cups canned mandarin orange segments, drained
1 small red onion, cut into 1/8-inch slices
1/2 teaspoon sesame seeds, for garnish
For the dressing
3 tablespoons soy sauce
3 tablespoons seasoned rice vinegar
1 tablespoon honey
1/2 teaspoon garlic, minced
1/2 teaspoon fresh ginger, grated
1/4 teaspoon black pepper
1 tablespoon sesame oil
2 tablespoons peanut oil, vegetable oil, or avocado oil

Steps:

  • Combine vegetables and fruit: In a large bowl, add the sugar snap peas, cucumber, bell pepper, mandarin oranges, and red onion. Set it aside, or cover with plastic wrap and refrigerate it if not serving immediately.
  • Make the dressing: In a medium bowl, whisk together the soy sauce, rice vinegar, honey, garlic, ginger, and black pepper. Slowly drizzle in the sesame oil and peanut oil, whisking constantly until fully combined.
  • Assemble and serve: Drizzle about three quarters of the dressing over the salad and toss with a large spoon to combine. Garnish with the sesame seeds. Serve the remaining dressing on the side. This salad tastes even better after the vegetables get a chance to soak up the dressing a bit, about 30 minutes to 1 hour, in the fridge.

Nutrition Facts : Calories 149 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 445 mg, Sugar 12 g, Fat 7 g, UnsaturatedFat 0 g

SUGAR SNAP PEA SALAD WITH PROSCIUTTO



Sugar Snap Pea Salad with Prosciutto image

Provided by Anne Burrell

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
1 pound sugar snap peas, trimmed, strings removed
Extra-virgin olive oil
1 clove garlic, smashed
Pinch of crushed red pepper
1/4 pound thinly sliced prosciutto, cut into thin strips
1/4 cup red wine vinegar
2 cups lightly packed baby arugula
1/2 small red onion, thinly sliced
1/4 cup shaved pecorino cheese (shaved with a veggie peeler)
8 to 10 fresh mint leaves, cut into a chiffonade

Steps:

  • To blanch the peas, bring a large pot of well-salted water to a boil and set up a large bowl of well-salted ice water. Toss the peas into the boiling water, let the water return to a boil and cook for 2 more minutes. Drain the peas and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry. Cut in half lengthwise and reserve.
  • Coat a medium saute pan with olive oil and add the garlic and red pepper; bring the pan to medium heat and cook for 2 to 3 minutes. Remove the garlic and ditch it - it has fulfilled its garlic destiny! Add the prosciutto to the pan and cook for 3 to 4 minutes or until crispy, then add the vinegar. Turn off the heat.
  • In a large bowl, combine the arugula, snap peas and onion along with the prosciutto and any juices from the pan; toss well. Add the pecorino and mint and taste it. Season with salt if needed and serve.

PURPLE POTATO, SUGAR SNAP PEA, AND MINT SALAD



Purple Potato, Sugar Snap Pea, and Mint Salad image

Categories     Salad     Herb     Potato     Vegetable     Side     Picnic     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Mint     Summer     Healthy     Vegan     Sugar Snap Pea     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 Servings

Number Of Ingredients 5

1/2 pound small purple or other boiling potatoes (about 5)
1/4 pound sugar snap peas, trimmed
2 teaspoons balsamic vinegar
2 teaspoons extra-virgin olive oil
10 fresh mint leaves, sliced thin

Steps:

  • In a small heavy saucepan cover potatoes with cold salted water by 1 inch and simmer until tender, 15 to 20 minutes.
  • Transfer potatoes with a slotted spoon to a colander to drain and cool 10 minutes. Return water in pan to a boil and blanch snap peas until crisp-tender, about 1 minute. In a colander drain snap peas and refresh under cold water. Drain snap peas and pat dry with paper towels.
  • Cut potatoes lengthwise into quarters. In a bowl toss together potatoes, snap peas, vinegar, oil, mint, and salt and pepper to taste.

STRAWBERRY AND SNAP PEA SALAD



Strawberry and Snap Pea Salad image

Doing the eat-for-your-blood-type diet. This salad is a yummy treat I can eat!! Took fresh local strawberries and some friends' home-grown sugar snap peas and tried to recreate this salad I had read in a mystery book years ago. Goes well with a nice steak from the grill. Enjoy!

Provided by Mojito Mama

Categories     Salad     Fruit Salad Recipes     Strawberry Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 cup sugar snap peas
1 ½ tablespoons extra virgin olive oil
2 teaspoons raspberry vinegar
½ teaspoon Dijon mustard
4 cups sliced fresh strawberries

Steps:

  • Bring a pot of water to boil and place a steamer insert in the pot. Place peas in steamer, cover, and cook until bright green, about 30 seconds. Drain and run under cold water until peas are cool; set aside.
  • Whisk olive oil, raspberry vinegar, and Dijon mustard in a bowl until well blended. Allow vinegar dressing to rest for a few minutes.
  • Combine sugar snap peas and strawberry slices in a large bowl. Pour dressing over pea mixture, gently tossing to combine. Serve immediately or chill for up to 1 hour.

Nutrition Facts : Calories 122.5 calories, Carbohydrate 17 g, Fat 5.6 g, Fiber 4.4 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 17.9 mg, Sugar 8.5 g

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

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

CUCUMBER AND SNAP PEA SALAD WITH MINT



Cucumber and Snap Pea Salad with Mint image

The recipe for this refreshing and crunchy Cucumber and Snap Pea Salad with Mint comes from Robert Estep of East Haddam, Connecticut.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
2 teaspoons white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 large cucumbers, peeled and thinly sliced
1 pound snap peas, trimmed (strings removed if necessary) and sliced on the diagonal into 1/2-inch pieces
1 small bunch mint leaves (about 3/4 cup), torn

Steps:

  • In a large bowl, whisk together olive oil, vinegar, and mustard. Season with salt and pepper. Add cucumbers and snap peas, then toss to combine. Stir in mint just before serving.

Nutrition Facts : Calories 112 g, Fat 4 g, Fiber 4 g, Protein 4 g

CHINESE SUGAR SNAP PEA SALAD



Chinese Sugar Snap Pea Salad image

I wish I could remember where this salad originated from!! I've been making it for several years. Hubby and I are fans of salads that aren't made with mayo.

Provided by katie in the UP

Categories     Asian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon oyster sauce
salt, to taste
1 lb sugar snap pea, trimmed
1/2 cup carrot, i usually shred them (match sticks)
1/2 cup drained sliced water chestnuts
1/2 cup sliced mushrooms
1/2 cup julienne cut red bell pepper
2 teaspoons sesame seeds, toasted

Steps:

  • To prepare dressing, heat oil in a small sauce pan over med heat, add ginger; saute 2 minutes. Add garlic and red pepper, cook 1 minute more. Stir in oyster sauce, soy sauce, sugar and salt bring to a simmer. Remove from heat, cool.
  • To prepare the salad, cook peas in boiling water 30 seconds.** Drain and rinse in cold water. combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad, toss well. Sprinkle with sesame seeds.
  • **I've also cooked them in a 'made for the microwave' pot.
  • They steam better!

SUGAR SNAP PEAS WITH MINT



Sugar Snap Peas with Mint image

Simple and quick to prepare. Sugar snap peas are quickly fried with green onion and garlic, and tossed with fresh mint leaves. Wonderful use for spring garden vegetables. Serve hot or at room temperature.

Provided by ORNERY

Categories     Side Dish     Vegetables     Green Peas

Time 10m

Yield 4

Number Of Ingredients 7

2 teaspoons olive oil
¾ pound sugar snap peas, trimmed
3 green onions, chopped
1 clove garlic, chopped
⅛ teaspoon salt
⅛ teaspoon pepper
1 tablespoon chopped fresh mint

Steps:

  • Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.

Nutrition Facts : Calories 67.1 calories, Carbohydrate 8.3 g, Fat 2.4 g, Fiber 2.4 g, Protein 2.3 g, SaturatedFat 0.3 g, Sodium 74.7 mg, Sugar 0.3 g

SUGAR SNAP PEAS WITH MINT



Sugar Snap Peas with Mint image

You can often use herbs as one would salad greens: whole leaves tossed together with traditional salad ingredients. Here, the classic pairing of peas and mint gets reinterpreted by leaving the mint leaves whole and using sugar snap peas.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 4

1 pound sugar snap peas, ends pinched off and strings removed (about 5 cups)
2 tablespoons Orange Vinaigrette
1/2 cup tightly packed mint leaves
Kosher salt and freshly ground black pepper

Steps:

  • Prepare a medium bowl of ice water. Blanch the peas in boiling salted water for about 20 to 30 seconds and refresh in the ice water to stop the cooking. Drain.
  • Spoon the vinaigrette into a bowl, add the peas, mint, and salt and pepper and toss to coat. Divide among 4 salad plates and serve.

MINTED LAMB AND SUGAR SNAP PEA SALAD



Minted Lamb and Sugar Snap Pea Salad image

Categories     Salad     Lamb     Lunch     Mint     Summer     Chill     Sugar Snap Pea     Boil     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 11

1 pound sugar snap peas (about 4 cups), trimmed
1 1/2 pounds cookedButterflied Leg of Lamb , cut across grain into thin slices
1 small red onion, sliced thin
For dressing
3 tablespoons rice vinegar (not seasoned)
1/2 teaspoon salt
2 teaspoons honey
2 tablespoons soy sauce
2 tablespoons dark sesame oil
1/4 cup finely chopped fresh mint leaves
Garnish: mint sprigs

Steps:

  • In a saucepan of boiling salted water blanch peas 1 minute and drain in a sieve. Rinse peas under cold water to stop cooking and drain well.
  • In a large bowl toss peas with lamb and onion.
  • Make dressing:
  • In a small bowl whisk together all ingredients.
  • Drizzle dressing over salad and toss well. Garnish salad with mint sprigs.

KALE AND SUGAR SNAP PEA SALAD



Kale and Sugar Snap Pea Salad image

Here's a recipe Mark Bittman picked up on a road trip with his daughter across the United States, from the Black Market restaurant in Indianapolis. Kale and sugar snap peas combine with a dressing of ginger, miso and rice vinegar, with dried apricots and feta cheese, almonds and mint - a riot of flavors, and an excellent meal.

Provided by Mark Bittman

Categories     quick, salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 14

3/4 cup canola oil
1/2 cup peeled, chopped ginger
1/4 cup miso paste
1/2 cup rice vinegar, or as needed
Finely grated zest and juice of 2 lemons or limes
1/4 cup sugar, or as needed
Coarse salt and black pepper
2 tablespoons sugar
6 to 8 dried apricots
1 medium bunch kale (Tuscan, red Russian, Winterbor or lacinato), coarse stems removed and discarded, roughly chopped
2 cups sugar snap peas, stemmed
4 ounces feta cheese, crumbled
1/4 cup almonds, toasted and coarsely chopped
2 tablespoons chopped fresh mint leaves, or as needed

Steps:

  • Make the dressing: In a blender or food processor, combine the oil, ginger, miso, 1/2 cup vinegar, lemon or lime zest and juice, and sugar. Process for about 30 seconds to form a creamy emulsion. Season with salt and pepper to taste, and add vinegar if needed.
  • Make the salad: In a small saucepan over medium-low heat, combine the sugar with 1/4 cup water. Add the dried apricots and poach just until rehydrated, 2 to 3 minutes, then remove from heat.
  • In a serving bowl, combine the kale, snap peas and feta. Add salad dressing to taste, and toss well. Sprinkle with almonds and garnish with poached apricots. Sprinkle with mint and serve.

Nutrition Facts : @context http, Calories 696, UnsaturatedFat 44 grams, Carbohydrate 48 grams, Fat 53 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 927 milligrams, Sugar 32 grams, TransFat 0 grams

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2019-11-04 Instructions. 1) Trim sugar snap peas and cut into halves or thirds with a paring knife. Then, set aside. 2) Chop red onions with a chef knife. 3) Add everything except for the sugar snap peas to a mixing bowl and whisk together to make the dressing. 4) Pour dressing over the sugar snap peas and toss gently until evenly coated.
From mamalikestocook.com


SNAP PEA SALAD WITH MINT AND TAHINI-HARISSA DRESSING RECIPE
2019-03-27 Add snap peas and boil until crisp-tender, about 2 minutes. Using a slotted spoon or mesh strainer, transfer snap peas to ice bath to chill. Combine garlic and 1 tablespoon lemon juice in a mini chopper or blender. Blend until garlic is finely minced. Add tahini, yogurt, harissa, and 1 tablespoon olive oil and blend to combine.
From seriouseats.com


GREEN BEAN AND SNAP PEA SALAD WITH MUSTARD VINAIGRETTE
Instructions. Bring a large pot of water to a boil and add 2 Tbsp salt. Prepare an ice bath in a large mixing bowl (3 parts ice to 2 parts water). Blanch the green beans until bright green and barely softened, about 3 minutes. Transfer to the ice bath until cooled, then transfer to a paper towel-lined plate to dry.
From amandahaascooks.com


HEALTHY PEA SALAD WITH MINT AND ALMONDS | THE RUSTIC FOODIE®
2017-07-14 Pour all of the dressing over the sliced peas and toss to combine. Add the toasted almonds, chopped mint, ½ cup or so of shaved Parmesan, and a generous pinch of salt and pepper. Toss once again to combine all the ingredients. To serve: Top with lemon zest and additional Parmesan cheese if desired.
From therusticfoodie.com


MINT SUGAR SNAP PEA PASTA SALAD - RADIANT RACHELS
Cook pasta according to package directions. Run pasta under cold water when al dente. In a large bowl, whisk together lemon juice, zest, honey, olive oil. Toss in cooked pasta, sugar snap peas, and mint. Add in salt and pepper to taste! 3.5.3251.
From radiantrachels.com


SUGAR SNAP PEA SALAD - THE MINDFUL HAPA
2 tbsp dairy free unflavored milk. 1 ea garlic clove small. ¼ cup olive oil. Instructions. To make the dressing, blend all ingredients with a hand blender. For the salad, chop snap peas across the length at a diagonal. Place all chopped snap peas in …
From themindfulhapa.com


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