Pumpkin Feta And Snow Pea Salad Recipes

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PEA, FETA AND MINT SALAD



Pea, Feta and Mint Salad image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 12

7 ounces fresh shelled peas
Water, as needed
3 tablespoons olive oil
1 onion, finely diced
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon honey
Sea salt and freshly cracked black pepper
1 1/4 ounces shelled pistachio nuts, coarsely chopped
1 large handful fresh mint leaves
1 3/4 ounces snow pea leaves or baby English spinach
2 3/4 ounces Feta cheese, crumbled

Steps:

  • In a medium saucepan, bring salted water to a boil. Blanch the peas in the boiling water until they are just tender and bright green, about 2 minutes. Refresh immediately by plunging them into a bowl of cold water. Drain and reserve the peas.
  • In a small pan, heat 1 tablespoon of the oil over medium heat. Add the onion, and cook until soft, stirring occasionally, about 5 minutes.
  • Meanwhile, in a small bowl, whisk together the mustard, the remaining 2 tablespoons olive oil, vinegar and honey, and season with salt and black pepper, to taste.
  • In a large salad bowl, mix the peas, onions, pistachios, and pour over the dressing. Add the mint and snow pea leaves, and gently toss to coat with dressing. Top the salad with the feta cheese just before serving.

PASTA SALAD WITH FETA AND SNOW PEAS



Pasta Salad with Feta and Snow Peas image

The snow peas add crunch while the feta cheese gives this pasta salad a salty bite.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
1 pound fusilli, or other short pasta
4 ounces snow peas, strings removed, sliced diagonally into 1/2-inch-wide strips
1 yellow bell pepper, ribs and seeds removed, chopped into 1/2-inch pieces
2 scallions, thinly sliced
1/2 cup chopped fresh cilantro
1 cup (4 ounces) crumbled feta cheese
2 tablespoons olive oil
2 tablespoons white-wine vinegar
1 teaspoon balsamic vinegar

Steps:

  • In a large pot of boiling salted water, cook fusilli until al dente, according to package instructions; add snow peas during last minute of cooking. Drain pasta and peas in a colander; rinse under cold water.
  • In a large bowl, combine pasta and peas, bell pepper, scallions, cilantro, feta, oil, vinegars, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve chilled or at room temperature.

Nutrition Facts : Calories 382 g, Fat 10 g, Fiber 3 g, Protein 14 g

CRISP SNOW PEA SALAD



Crisp Snow Pea Salad image

A simple Japanese dressing turns crunchy snow peas into a refreshing salad. Great with grilled salmon or chicken. Created by Heather Trim for Food and Drink.

Provided by Leslie

Categories     Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb snow peas
1/4 cup very thinly sliced carrot (Matchstick size)
2 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon dark sesame oil
2 1/2 teaspoons granulated sugar
1/2 teaspoon wasabi powder
salt
2 teaspoons sesame seeds, preferably toasted

Steps:

  • Snip ends and remove string from snow peas. Fill a large bowl full of ice water.
  • Bring a large saucepan of salted water to a boil, and add snow peas and carrots.
  • Cook just until snow peas turn bright green, about 15 seconds, drain and plunge into cold water. Drain well and pat dry.
  • Cut snow peas diagonally into ½-inch (1-cm) wide pieces. Place in a bowl along with carrots.
  • To prepare dressing, whisk soy with lemon juice, sesame oil, sugar and wasabi powder, making sure sugar and wasabi powder are dissolved.
  • Stir with snow peas and carrots. Taste and add salt if needed. Sprinkle with sesame seeds.

Nutrition Facts : Calories 106.8, Fat 4.4, SaturatedFat 0.6, Sodium 513.1, Carbohydrate 13.3, Fiber 3.5, Sugar 7.9, Protein 4.5

ROASTED PEPPER AND SNOW PEA SALAD



Roasted Pepper and Snow Pea Salad image

Provided by Pierre Franey

Categories     dinner, easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

3/4 pound snow peas
Salt to taste
2 red sweet peppers, about 3/4 pound, roasted, skinned, cored and cut into thin strips, about 1 cup
1 small red onion, peeled, halved and cut into thin slices
1 tablespoon Dijon-style mustard
2 tablespoons red-wine vinegar
1/2 teaspoon ground cumin
Salt and freshly ground pepper
1/4 cup olive oil
1/4 cup finely chopped parsley

Steps:

  • Cook snow peas in boiling salted water to cover for 2 minutes. Drain. Run cold water briefly over snow peas and drain again. Put snow peas, pepper strips and onion in a salad bowl.
  • Put mustard, vinegar and cumin in a small bowl and add salt and pepper. Beat vigorously with a whisk while adding oil. Stir in the parsley and pour dressing over vegetables. Toss and serve.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 505 milligrams, Sugar 7 grams, TransFat 0 grams

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