Peas And Carrots Spring Salad Recipes
SPRING SALAD WITH PEAS, CARROTS, AND PECANS
Here is a great spring salad with peas, carrots, and candied pecans, that I served the other night that started off the four course birthday dinner for a good friend of the Dejoria's. This salad is really just reaping the benefits of the local farmers markets. I normally get this fresh jalapeno kefir cheese that is creamy and little bit spicy. Fresh baby globe carrots and english peas. I gave a little crunch to the salad with candied spiced pecans. It was absolutely enjoyed by everyone that night. Definitely a keeper for the recipe file. Here is the spring salad recipe with peas, carrots, and candied pecans, I hope you enjoy it!
Provided by Judd Chef
Categories Appetizer
Time 40m
Number Of Ingredients 20
Steps:
- Bring a pot of salted water to a boil. Add 2 cups of english peas. Cook for 3 or so minutes until the peas are tender all the way through. Strain out the peas and place into a ice water bath. Meanwhile take a little cream and heat bring to a boil in saute pan. Take 1 1/2 cups of peas and place in a vitamix with basil leaves. Pour the warm cream over the peas and season with salt. Puree until smooth and then strain through a fine mesh sieve (chinois or tammi). Set aside and keep at room temperature.
- This is a quick way to make candied nuts. In a small bowl add water, powdered sugar, salt, and garam marsala spice. Mix well with a whisk. Then add the pecans and coat well with the sugar glaze. Then place on a sheet pan lined with silpat or parchment paper. Place in the oven and bake for 15-17 minutes or until golden brown and dry (stir or shake the pan every 5 minutes to ensure even baking). Take our and allow to cool completely. Then place in an airtight container.
- I used my big green egg and roasted them in that. You can roast on your grill or wood oven or standard home oven. Place spices in a coffee grinder and coarse ground the spices. Then take your carrots and toss with olive oil, salt, and spice mix. Place on a sheet pan lined with foil (if you using a grill I just keep them in the foil and cook them like that) and place in your oven if not grilling. Cook for 25-30 minutes at 400 degrees or until the carrots are tender. Take out and allow to cool to room temperature.
- Take a large round cookie cutter and place on the plate. Add some of the jalapeno cheese and spread on the bottom of the plate. Then take the pea puree and spread evenly on top of the cheese. Take some of the carrots and place on top of the puree. Place the baby greens and peas in a small mixing bowl. Drizzle the white balsamic and olive oil on top of the greens and peas. Season with salt and pepper. Then add that on top of the carrots and puree. Add the candied pecans and more carrots and peas on top. Finish with radish flowers. Serve and enjoy!
Nutrition Facts : Calories 415 kcal, Carbohydrate 40 g, Protein 12 g, Fat 25 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 794 mg, Fiber 13 g, Sugar 19 g, ServingSize 1 serving
CARROT & PEA SALAD
Don't be weirded out by peas...it's good! I threw this recipe together from needing to use a can of green peas and some matchstick carrots and it turned into a big hit. Go figure! The Ranch dill dressing really adds some fresh flavor to the salad, which makes it different and special. This is very inexpensive, easy & fast!
Provided by Chef amfox
Categories Vegetable
Time 3m
Yield 1 1/2 cup, 5 serving(s)
Number Of Ingredients 5
Steps:
- Throw all the ingredients into a bowl & mix well! Add salt & pepper if desired.
PEAS AND CARROT SUCCOTASH SALAD
Steps:
- In a medium saucepan, heat the oil over medium heat. Add the zucchini, onion and salt to the pan and cook, stirring, until the onion is translucent and the zucchini is tender, about 5 minutes. Lower the heat to medium low, add the peas and carrots, corn and edamame and cook, stirring, for about 1 minute. Transfer the mixture to a large bowl and let cool. Toss with the tomatoes and lemon juice. Season with black pepper.
Nutrition Facts : Calories 129 calorie, Fat 5 grams, SaturatedFat 1 grams, Sodium 144 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 5 grams, Sugar 7 grams
SPRINGTIME PEA SALAD
"Celery, cauliflower, bacon and sunflower kernels add crunch to this bright blend," remarks Kingfisher, Oklahoma field editor Donna Brockett.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine peas, celery, cauliflower and onions. Combine dressing and sour cream; pour over salad and mix well. Cover and refrigerate for 1 hour. Just before serving, stir in bacon and sunflower kernels.
Nutrition Facts : Calories 168 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 253mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
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