Pea Asparagus And Arugula Chopped Salad Recipes

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CHOPPED ASPARAGUS SALAD



Chopped Asparagus Salad image

Provided by Claire Robinson

Time 14m

Yield 4 servings

Number Of Ingredients 6

Kosher salt and freshly cracked black pepper
1 pound medium asparagus, trimmed
1 small shallot, chopped
1 to 2 tablespoons champagne vinegar
2 to 3 tablespoons garlic-infused extra-virgin olive oil
1/4 pound chunk Parmesan

Steps:

  • Over moderately high heat, bring a large pot of salted water to a boil. Add the asparagus and cook until tender, 4 to 5 minutes. Using tongs, transfer the asparagus to a bowl of ice water. Drain, pat dry and chop into 1/2-inch pieces.
  • In a medium bowl, toss together the asparagus, shallots and vinegar. Drizzle the oil on top of the asparagus. Using a vegetable peeler, shave the Parmesan to measure 1/3 cup. Toss the cheese with the asparagus and season with salt and pepper.

SAUTEED ASPARAGUS AND SNAP PEAS



Sauteed Asparagus and Snap Peas image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

1 pound asparagus
3/4-pound sugar snap peas
2 tablespoons good olive oil
Kosher salt
Freshly ground black pepper
Red pepper flakes, optional
Sea salt, for serving

Steps:

  • Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
  • Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.

PEA AND ASPARAGUS SALAD



Pea and Asparagus Salad image

Instead of making ribbons, thinly slice your asparagus on a strong bias -- this gives the raw vegetable a crisp-tender bite, and it isn't as stringy.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

1/2 bunch (8 ounces) asparagus
1 1/2 cups shelled English peas, blanched
1/4 cup fresh mint leaves (torn, if large), plus more for serving
1/4 cup chopped toasted almonds, plus more for serving
2 tablespoons extra-virgin olive oil
2 tablespoons rice-wine vinegar
Kosher salt and freshly ground pepper

Steps:

  • Trim asparagus. Thinly slice on a strong bias. Toss with peas, mint, almonds, oil, and vinegar. Season with salt and pepper, and serve, topped with more mint and almonds.

SHAVED ASPARAGUS WITH ARUGULA AND PARMESAN



Shaved Asparagus With Arugula and Parmesan image

You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California. This is not a dish to make with those. It celebrates your local, regional asparagus, whenever it shows up in your local farmers' market, after months of apples, potatoes and sturdy greens. Simply shaved, then dressed with oil and paired with arugula and Parmesan, it makes for a spring salad of enormous satisfaction.

Provided by David Tanis

Categories     easy, quick, salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 pound large or medium asparagus
2 tablespoons freshly squeezed lemon juice
3 tablespoons fruity extra-virgin olive oil
Salt and pepper
6 ounces arugula, washed and dried
Chunk of Parmesan, for shaving
Sliced prosciutto (optional)

Steps:

  • Snap off and discard the tough ends of the asparagus. Using a mandolin, sharp vegetable peeler or thin-bladed knife, slice the asparagus lengthwise into paper-thin ribbons.
  • In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper
  • Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with half the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing.
  • With a vegetable peeler, shave thin curls of Parmesan over the salad. Accompany with a platter of sliced prosciutto, if desired.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 203 milligrams, Sugar 1 gram

ASPARAGUS, SNOW PEA, AND RADISH SALAD



Asparagus, Snow Pea, and Radish Salad image

This recipe came from a close family friend. We have it every Easter and it's always a hit! Thanks Sharon!

Provided by NutritionSuz

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 1h12m

Yield 6

Number Of Ingredients 10

1 ¼ pounds asparagus, trimmed and cut diagonally into 1-inch pieces
½ pound snow peas, ends and strings removed, cut diagonally into 1-inch pieces
15 small radishes, trimmed and thinly sliced
3 scallions, thinly sliced
¼ cup fresh snipped dill
3 tablespoons canola oil
1 teaspoon white sugar
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons freshly squeezed lime juice, or more to taste

Steps:

  • Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
  • Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
  • Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 8.7 g, Fat 7.2 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 298.2 mg, Sugar 4.3 g

ROASTED ASPARAGUS & PEA SALAD



Roasted asparagus & pea salad image

Whip up this quick and healthy asparagus, pea and egg salad and you'll get plenty of nutrients including vitamin C and iron, plus three of your 5-a-day

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Starter, Supper

Time 20m

Number Of Ingredients 10

3 tbsp natural yogurt
1 tsp wholegrain mustard
½ tsp honey
½ lemon , zested and juiced
100g watercress
1 large slice sourdough bread
200g asparagus , tough ends removed
1 ½ tbsp cold-pressed rapeseed oil
2 eggs
200g frozen peas

Steps:

  • Heat oven to 220C/200C fan/gas 7. Mix the yogurt, mustard and honey together. Add the lemon zest, then add the juice and some seasoning to taste. Squeeze any remaining lemon juice over the watercress.
  • Tear the bread into rough chunks and put them on a large roasting tray with the asparagus. Toss both in the rapeseed oil and seasoning, and roast for 10 mins until the asparagus is tender and croutons are golden.
  • Meanwhile, cook the eggs in a pan of boiling water for 6 mins, then add the frozen peas and cook for 1 min more. Drain and rinse both under cold water until cool. Peel the eggs, then cut into quarters.
  • To assemble, mix the asparagus and peas through the watercress, then toss through the creamy dressing. Nestle in the eggs and croutons, and serve.

Nutrition Facts : Calories 464 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.2 milligram of sodium

PEA, ASPARAGUS AND ARUGULA CHOPPED SALAD



Pea, Asparagus And Arugula Chopped Salad image

Provided by Amanda Hesser

Categories     project, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 12

Sea salt
1/2 cup peas
6 spears asparagus, trimmed
1 tablespoon thinly sliced garlic chives, or chives and 1/2 small garlic clove, crushed
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
Freshly ground black pepper
3 tablespoons extra virgin olive oil
1 cup roughly chopped baby arugula
2 cups 1/4-inch slices lollo rosso or red leaf lettuce
1 tablespoon chopped tarragon
1 1/2-inch piece daikon radish, sliced into paper thin rounds with a vegetable peeler (cut rounds in half if larger than 1 inch in diameter)

Steps:

  • Bring a large pot of generously salted water to a boil. Add peas, and cook until tender but still slightly firm, about 2 minutes. Using a slotted spoon, remove peas to a strainer and cool under cold running water. Let dry. Bring water back to a boil. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes. Drain, and cool under cold running water. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup). Set aside.
  • In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
  • In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary. Let sit for 15 minutes. Taste, and adjust seasoning once more before serving.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 3 grams, TransFat 0 grams

ARUGULA AND PEA SALAD



Arugula and Pea Salad image

This is from my Low-Carb Cookbook. Posting for ZWT3. I am posting the recipe for strawberry vinegar separately.

Provided by dicentra

Categories     European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups peas
1 cup green onion, cut in 3 inch strips
6 cups arugula or 6 cups Baby Spinach
4 cups baby swiss chard
1/4 cup raspberry vinegar or 1/4 cup strawberry vinegar
1/4 cup salad oil

Steps:

  • In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool.
  • Arrange peas, green onions, arugula and Swiss chard in rows on a large platter or in a serving bowl.
  • In a screw-top jar combine the raspberry vinegar and salad oil. Cover and shake well.
  • Drizzle over salad. Store any leftover dressing in the refrigerator.

Nutrition Facts : Calories 208.9, Fat 14, SaturatedFat 1.9, Sodium 91.5, Carbohydrate 16.8, Fiber 6.1, Sugar 6.3, Protein 6.2

PEA, ASPARAGUS, AND FAVA BEAN SALAD



Pea, Asparagus, and Fava Bean Salad image

Provided by Melissa Hamilton

Categories     Salad     Bean     Cheese     Side     Easter     Bacon     Asparagus     Pea     Spring     Shallot     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 Servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1 tablespoon finely grated Pecorino or Parmesan
1 tablespoon (or more) fresh lemon juice
Kosher salt, freshly ground pepper
2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed
2 bunches asparagus, trimmed, stalks peeled if thick
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
1/2 cup vegetable oil
1 shallot, thinly sliced
4 slices bacon, cooked and crumbled

Steps:

  • Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
  • If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
  • Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
  • If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
  • Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
  • Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
  • DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.

ASPARAGUS & SNAP PEA SALAD



Asparagus & Snap Pea Salad image

Perfect for when you're expecting a large number of guests for dinner, this salad boasts springtime flavors. It's usually the first empty bowl at a potluck.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 14 servings (3/4 cup each).

Number Of Ingredients 16

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
DRESSING:
1/3 cup rice vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
SALAD:
2 cups cherry tomatoes, halved
2 cups fresh sugar snap peas, cut into thirds
1 small sweet red pepper, finely chopped
1 small red onion, finely chopped
1 cup (4 ounces) crumbled feta or Gorgonzola cheese
1 cup glazed walnuts, coarsely chopped
2/3 cup dried cherries

Steps:

  • In a Dutch oven, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine asparagus, tomatoes, snap peas, red pepper and onion. Drizzle dressing over asparagus mixture; toss to coat. Refrigerate until serving., Just before serving, stir in cheese, walnuts and cherries.

Nutrition Facts :

ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE



Roasted Asparagus and Arugula Salad with Shallot Vinaigrette image

Categories     Salad     Vegetable     Side     Roast     Vegetarian     Asparagus     Arugula     Spring     Shallot     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1/3 cup minced shallots (about 2 large)
2 tablespoons fresh lemon juice
2 tablespoons Sherry wine vinegar
2 teaspoons grated lemon peel
1 1/2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil
1 pound slender asparagus, tough ends trimmed
6 cups (lightly packed) arugula (about 5 ounces)
3 tablespoons chopped fresh chives
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
  • Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
  • Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

ASPARAGUS AND PEA SHOOT SALAD



Asparagus and Pea Shoot Salad image

Raw asparagus, peas, and wispy pea shoots are tossed in a creamy, tangy buttermilk dressing laced with tarragon and other herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1/4 cup low-fat buttermilk
2 tablespoons white balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh tarragon
Coarse salt and freshly ground pepper
Coarse salt and freshly ground pepper
3/4 cup fresh shelled peas
1 bunch asparagus (about 1 pound), trimmed and cut on the bias into 2-inch pieces (about 3 1/2 cups)
6 ounces pea shoots, stems trimmed (about 5 cups)

Steps:

  • Make the dressing: Pulse buttermilk, vinegar, oil, chives, parsley, tarragon, and 3/4 teaspoon salt in a blender until emulsified and pale green. Season with pepper.
  • Make the salad: Prepare an ice bath. Bring a medium pot of lightly salted water to a boil. Add peas; blanch until vibrant green, 3 to 4 minutes. Drain in a colander, and transfer to ice bath. Let stand until cool. Drain in colander.
  • Arrange asparagus, pea shoots, and peas on a platter. Drizzle with dressing and toss just before serving. Season with pepper.

ARUGULA AND PEA SALAD



Arugula and Pea Salad image

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

Provided by prana9

Categories     Salad Dressings

Time 45m

Yield 8 serving(s)

Number Of Ingredients 5

2 cups green peas, raw (fresh, shelled)
1 cup green scallions (3-4 inch strips) or 1 cup spring onion, chopped, raw (3-4 inch strips)
12 leaves arugula, raw (or baby spinach)
4 cups swiss chard, raw (torn, baby swiss chard)
1/4 cup vegetable oil, industrial, canola for salads, woks and light frying

Steps:

  • 1. In a medium saucepan cook peas, covered, in a small amount of boiling.
  • salted water for 3 minutes. Drain and cool.
  • 2. In a large platter arrange peas, green onions, arugula and Swiss chard inches.
  • rows.
  • 3. In a screw-top jar combine the Strawberry Vinegar and salad oil. Cover.
  • and shake well. Drizzle over salad. Store any remaining dressing in the.
  • refrigerator.
  • To Make Your Own Strawberry Vinegar: In a medium stainless steel saucepan combine 1 cup.
  • chopped fresh strawberries and 1 cup cider vinegar. Bring to a boil and.
  • reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. Pour the.
  • vinegar-berry mixture through a fine-mesh strainer and let liquid drain into.
  • a bowl. Discard the berries. Transfer vinegar to a jar or bottle. Cover.
  • tightly with a nonmetallic lid. Chill for at least 1 hour. Store in the.
  • refrigerator up to 6 months. Makes 11/4 cups.

Nutrition Facts : Calories 97.8, Fat 7, SaturatedFat 0.9, Sodium 43, Carbohydrate 6.9, Fiber 2.5, Sugar 2.6, Protein 2.6

CHICKPEA, SALMON AND ARUGULA SALAD



Chickpea, Salmon and Arugula Salad image

For a quick and tasty meal that's ready in only 30 minutes, add baked salmon to a fresh salad made with chickpeas, arugula, herbs and olives. Top with our zesty homemade Dijon dressing.

Provided by By Paula Kittelson

Categories     Entree

Time 30m

Yield 2

Number Of Ingredients 17

2 salmon fillets (6 oz each)
1 teaspoon olive oil
2 cans (15 oz each) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1/3 cup chopped pitted kalamata olives
4 radishes, halved, sliced
1 medium shallot, chopped
2 large cloves garlic, finely chopped
1/4 cup chopped fresh basil leaves
1 tablespoon chopped fresh parsley
2 cups arugula
1/3 cup olive oil
Grated peel of 1 lemon
4 1/2 teaspoons fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons agave nectar or honey
2 teaspoons Dijon mustard
Salt and freshly ground pepper to taste

Steps:

  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Remove skin from salmon and bones if necessary. Pat salmon dry with paper towels; place on cookie sheet. Drizzle with 1 teaspoon oil.
  • Bake 18 to 20 minutes or until fish flakes easily with fork.
  • Meanwhile, in large bowl, toss together remaining salad ingredients except arugula. In small bowl, mix 1/3 cup oil, the lemon peel, lemon juice, vinegar, agave nectar and mustard with whisk until well blended. Add salt and pepper to taste.
  • Pour dressing over chickpea mixture; stir to combine. Stir in arugula. Use 2 forks to flake salmon into bite-size pieces. Add salmon to salad; toss gently. Season with additional salt and pepper, if desired.

Nutrition Facts : ServingSize 1 Serving

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From foodnetwork.ca


SPRING VEGETABLE SALAD WITH ASPARAGUS, PEAS AND RADISHES
2022-02-23 Cut veggies and assemble salad: Cut the asparagus and snap peas on a diagonal into very thin slices. You should have about 1 cup of each. Cut the radishes into paper thin slices. Add the asparagus, snap peas, radishes, lettuce, and mint into the bowl with the peas. Alison Bickel.
From simplyrecipes.com


PEAS AND ASPARAGUS WITH ARUGULA PESTO RECIPE BY DEENA WACHTEL
2013-10-01 Heat a saute pan until hot. Add a bit of olive oil and then throw in the asparagus and shelled peas. Cook for a few minutes until soft - but still have a bite to them. Add pesto. Mix to warm through. Serve with a big smile. Pesto. Toast pine nuts until fragrant. Throw in …
From honestcooking.com


ASPARAGUS, ARUGULA, AVOCADO, MâCHE & PEAS GREEN SALAD
sea salt & pepper to taste. (**) – optional ingredients. Steps. Bring a pot of water to a boil. Add asparagus and frozen peas. Boil for 6 to 8 minutes, then immediately remove the veggies from the water and place them in a bowl filled with ice water. This will stop the veggies from cooking and help preserve the vibrant green color.
From fitmencook.com


BLACK-EYED PEA AND ARUGULA SALAD RECIPE - FOOD & WINE
In a large bowl, whisk the 1/3 cup of olive oil with the lime juice and balsamic vinegar. Season with salt and pepper. Add the grilled corn, black-eyed peas, red bell peppers, onion, cilantro and ...
From foodandwine.com


PEA SHOOT AND ARUGULA SALAD WITH RADISHES AND HAZELNUTS RECIPE
Coarsely chop the nuts. Advertisement. Step 2. In a large bowl, whisk the Champagne vinegar with the Dijon mustard, honey and minced shallot. Add the extra-virgin olive oil and whisk until blended ...
From foodandwine.com


PEA AND PEANUT SALAD EMBERS - THERESCIPES.INFO
Peas and peanuts embers - ingenioemprendedor.com trend ingenioemprendedor.com. Recipe Directions: Place the peas and peanuts in a medium sized bowl.Pits 1 to 3 Info. Pour the contents into a microwave - safe bowl and microwave on high for 2-3 minutess, Remove, stir and serve hot. 4.
From therecipes.info


ASPARAGUS, PEA, AND ARUGULA SALAD | WWLP
2021-04-09 On a rimmed baking sheet toss asparagus and trimmed snap peas with 1 tbs. olive oil. Season with salt and pepper to taste. Bake about 15-18 minutes. In …
From wwlp.com


BARLEY SALAD WITH ASPARAGUS AND ARUGULA RECIPE | MYRECIPES
Step 2. Bring 2 cups water to a boil in a large nonstick skillet. Add asparagus; cook 1 minute or until bright green and crisp-tender. Drain and plunge into ice water; drain. Step 3. Cook barley according to package directions, omitting salt and fat. Step 4.
From myrecipes.com


RECIPE: ROASTED POTATO & ASPARAGUS SALAD WITH ARUGULA ... - BLUE …
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Large dice the potatoes. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend.
From blueapron.com


BARLEY SALAD WITH PEAS AND ASPARAGUS - RECIPE - FINECOOKING
Taste and season with salt, pepper, and additional lemon juice or olive oil as needed. Put the cooked and cooled barley in a large serving bowl and toss to break up any clumps. Add the peas, sugar snap peas, asparagus, dill, mint, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.
From finecooking.com


ASPARAGUS & SNAP PEA SALAD - PARADE: ENTERTAINMENT, RECIPES, …
2012-03-29 Whisking constantly, drizzle in the oil; continue to whisk until thickened. Reserve. Cook the asparagus and peas separately in boiling, salted water until just tender, 2 to 3 minutes. Drain, rinse ...
From parade.com


SPRING PEA AND ARUGULA SALAD WITH CREAMY DILL DRESSING
2014-04-26 Instructions. Defrost peas if using frozen. Boil eggs and cool. Combine peas, arugula and sliced radishes in a medium bowl. In a mason jar combine yogurt, mayonnaise, white wine vinegar, mustard, chopped dill and water, screw the lid on and shake vigorously until combined. You might want to add more water to a desired consistency.
From vikalinka.com


BEST ARUGULA AND THREE-PEA SALAD RECIPE - THE PIONEER WOMAN
2021-03-22 For the vinaigrette: Combine the shallot, vinegar and the remaining 3/4 teaspoon salt in a large bowl. Let sit for 5 minutes. Slowly whisk in the olive oil. Add the snow peas, thawed frozen peas, snap peas and radishes to the dressing and toss well. Add the arugula, cilantro, and dill and gently toss. Crumble in the goat cheese and toss again.
From thepioneerwoman.com


ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE …
2005-02-28 Step 1. Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. DO AHEAD Can be prepared 1 …
From bonappetit.com


CANAL HOUSE SHAVED ASPARAGUS ARUGULA SALAD - ALEXANDRA'S KITCHEN
2015-06-02 Instructions. For the dressing: Place the cheese in a large bowl. Gradually add 1/2 cup of boiling water, whisking constantly. Slowly drizzle in the olive oil, whisking constantly. Taste. Season with salt and pepper. For the salad, lay the spears flat on a cutting board and …
From alexandracooks.com


SPRING VEGETABLE AND ARUGULA SALAD WITH LABNE AND CUCUMBERS …
2019-04-16 Drain, rinse, and dry the cucumber and red onion. Add blanched vegetables, cucumber, onion, arugula, sunflower seeds, and mozzarella to the dressing, and toss to combine, adjusting seasoning with salt and pepper. To serve, spread a spoonful of labne on the bottom of individual plates, or cover the bottom of a large serving platter with the labne.
From seriouseats.com


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