Peas Carrots Candied Walnut Salad Recipes

PEAS AND CARROTS

Peas and Carrots image

Provided by Ree Drummond : Food Network

Time 15m

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 tablespoons butter
4 big carrots, cut into small dice
16 ounces frozen peas
Salt and pepper
Fresh basil leaves, chopped

Steps:

Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.

GLAZED CARROT AND PEAS

Glazed Carrot and Peas image

Here's a low fat way to dress up vegetables. Carrots and peas are so pretty on the table, -Shirley Bedzis, San Diego, California

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 teaspoons cornstarch
2 teaspoons sugar
1/4 cup chicken broth
1 tablespoon soy sauce
1 teaspoon crushed garlic
1-1/2 teaspoons minced fresh gingerroot
4 cups thinly sliced carrots
4 cups sugar snap peas
1/2 cup sherry or additional chicken broth
2 tablespoons lemon juice

Steps:

In a bowl, combine cornstarch and sugar. Stir in the broth and soy sauce until smooth; set aside. , In a nonstick skillet coated with cooking spray, saute garlic and gingerroot for 30 seconds. Add carrots, peas and sherry or additional broth. Reduce heat to low; cook for 8-10 minutes or until vegetables are tender., Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice.

Nutrition Facts :

GLAZED SNOW PEAS AND CARROTS

Glazed Snow Peas and Carrots image

"Crunchy glazed snow peas and carrots go together so well," writes Agnes Ward from Stratford, Ontario. "They make a colorful and delicious side dish for a wide variety of entrees."

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

2/3 cup vegetable broth, divided
1/2 cup sliced carrots
2 tablespoons chopped onion
1 cup fresh snow peas
1 teaspoon cornstarch
1/4 teaspoon lemon juice

Steps:

In a small saucepan, bring 1/3 cup broth, carrots and onion to a boil. Reduce heat; cover and simmer for 4 minutes. Add peas; cook 2 minutes longer. , In a small bowl, whisk the cornstarch, lemon juice and remaining broth until smooth. Add to vegetables. Bring to a boil over medium heat; cook and stir for 3-4 minutes or until thickened. , ,

Nutrition Facts : Calories 62 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 348mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

PEARS, CELERY, PEAS, DRIED CRANBERRIES, & WALNUT SALAD

Pears, Celery, Peas, Dried Cranberries, & Walnut Salad image

This is a creamy, sweet, crunchy salad. I had a bunch of pears I had to use and came up with this. Served on a bed of greens and I topped with candied walnuts as you see in the picture.This would be nice for a brunch.

Provided by Rita1652

Categories Pears

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise
1/2 lemon, juice of
1/2 teaspoon sugar
salt & pepper
2 sprigs fresh parsley, chopped
3 stalks celery, diced
2 pears, peeled cored and diced
1/3 cup red pepper, diced
1/3 cup frozen baby peas (NOT CANNED)
1/3 cup dried cranberries
1/3 cup walnuts, chopped

Steps:

Mix salad dressing in bowl.
Add all salad ingredients to dressing.
Plate on a bed of greens and top with candied walnuts.

Nutrition Facts : Calories 250.9, Fat 16.4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 235.2, Carbohydrate 26.6, Fiber 5, Sugar 13, Protein 3.1

CANDIED WALNUT SALAD

Candied Walnut Salad image

Originally from one of the American Diabetes Association cookbooks, I made changes to make it tastier. Deliciously tangy with crunchy sweetness throughout! For a healthier version, use margerine instead of butter and only 1/4 cup walnuts. Also, split the salad into 4 servings.

Provided by LoydaP

Categories Easy

Time 30m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon butter
2 tablespoons brown sugar
1/2 cup walnuts, chopped
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
4 cups mixed baby greens

Steps:

Preheat oven to 350 degrees.
In a small bowl combine butter and brown sugar. Microwave on high 30 seconds or until butter and sugar have dissolved.
Toss walnuts in the butter/sugar mix. Spread on a cookie sheet and bake 15-20 minutes or until beginning to brown.
In salad bowl, make the dressing by combining vinegar, oil, and mustard.
Gently toss greens in dressing.
Allow walnuts to cool 10-15 minutes, then toss with greens.
Serve and enjoy!

Nutrition Facts : Calories 237, Fat 21.1, SaturatedFat 4.2, Cholesterol 10.2, Sodium 50, Carbohydrate 11.8, Fiber 1.4, Sugar 9.4, Protein 3.1

PEAS, CARROTS & CANDIED WALNUT SALAD

Peas, Carrots & Candied Walnut Salad image

A quick and veggie-filled salad, perfect for lunch.

Provided by Iron Chef Donatella Arpaia

Categories Libby's Fruits & Vegetables

Time 17m

Yield 4

Number Of Ingredients 10

Ingredients

1 small head Bibb lettuce
1 (15 ounce) can Libby's® Peas & Carrots, drained well
4 ounces crumbled goat cheese
1 ½ tablespoons Dijon mustard
1 tablespoon sherry vinegar
1 tablespoon balsamic vinegar
2 tablespoons walnut oil
1 pinch salt
1 pinch black pepper
¾ cup candied walnuts

Steps:

Separate Bibb lettuce leaves and place in a bowl. Do not break leaves into smaller pieces.
Scatter peas & carrots and crumbled goat cheese over lettuce leaves. In small bowl, mix together mustard, sherry and balsamic vinegars, salt, and pepper. Whisk in oil and beat until emulsified.
Toss salad with vinaigrette. Sprinkle walnuts on top of salad. Arrange on 4 salad plates.

Nutrition Facts : Calories 363.2 calories, Carbohydrate 19.9 g, Cholesterol 22.4 mg, Fat 27.3 g, Fiber 5.5 g, Protein 12.2 g, SaturatedFat 7.6 g, Sodium 613.8 mg, Sugar 4.7 g

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