Snow Pea Grapefruit Orange Salad Recipes

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ORANGE AND GRAPEFRUIT SALAD WITH CORIANDER AND BLACK OLIVES



Orange and Grapefruit Salad with Coriander and Black Olives image

Provided by Aarti Sequeira

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

3 navel oranges
2 ruby red grapefruits
Handful of good quality pitted oil-cured black olives
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground coriander
Coarse sea salt and freshly ground black pepper

Steps:

  • Peel and segment the citrus. Using a paring knife, slice a thin slice off the top and the bottom of the fruit, so that it has a stable base. Then, start to slice off the peel in strips, moving your knife from top to bottom, following the natural curve of the fruit. Repeat, moving around the perimeter of the fruit, until there's no more peel and the flesh is visable.
  • To remove the segments, hold the fruit in the palm of your hand and then slice between the membranes toward the center of the fruit to release a pretty little segment of citrus. Repeat for each fruit.
  • Arrange the orange and grapefruit segments in a shallow dish. Sprinkle the olives over the fruit. Drizzle the oil over the citrus segments and sprinkle with the coriander, salt and pepper. Serve.

SNAP PEA, ORANGE AND RADISH SALAD



Snap Pea, Orange and Radish Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound sugar snap peas, ends trimmed
3 tablespoons extra-virgin olive oil
1 1/2 ounces sliced prosciutto (about 3 slices)
1/2 cup crumbled fresh goat cheese (about 4 ounces)
1 shallot, sliced into thin (1/8-inch) rings
2 medium navel oranges, supremed (peel and pith removed, cut into segments with a paring knife)
1/4 cup fresh orange juice, squeezed from the leftover orange membranes
5 or 6 small red radishes, sliced into very thin rounds, preferably on a mandoline
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh tarragon

Steps:

  • Fill a large pot halfway with water and bring to a boil; season generously with salt. Prepare an ice bath in a large bowl. Blanch the sugar snap peas in the boiling water for 2 minutes, or until they turn bright green and soften slightly. Strain, then immediately plunge into the ice bath to cool completely. Drain well. Spread out the snap peas on a baking sheet and dry with paper towels.
  • Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the prosciutto slices; cook for 1 to 2 minutes per side, until crispy. Transfer to a paper-towel-lined baking sheet to cool and drain of excess oil.
  • Add the dried sugar snap peas to a large bowl, and crumble the prosciutto over the peas. Drizzle with the remaining 2 tablespoons olive oil. Add the goat cheese, shallots, orange supremes, orange juice, radishes, mint and tarragon; gently toss together. Season with salt and pepper, and serve immediately.

ASIAN SNOW PEA TOSS



Asian Snow Pea Toss image

My love for Asian flavors sparked the idea for this easy, healthy side dish. For this Asian salad, I use just-picked peas from our garden and serve it with grilled chicken. - Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings

Number Of Ingredients 12

1/4 cup orange marmalade
1/4 cup seasoned rice vinegar
2 tablespoons sesame oil
4 teaspoons minced fresh gingerroot
1 package (12 ounces) frozen shelled edamame
1 pound fresh snow peas
1 can (15 ounces) black beans, rinsed and drained
1 small sweet red pepper, cut into thin strips
3 green onions, chopped
1 can (11 ounces) mandarin oranges, drained
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small bowl, whisk the marmalade, vinegar, sesame oil and ginger; set aside., Cook edamame according to package directions, adding the snow peas during the last minute of cooking. Drain and rinse in cold water. Place in a large bowl. Stir in the black beans, red pepper and green onions. Add the marmalade mixture, mandarin oranges, salt and pepper; toss to coat.

Nutrition Facts : Calories 148 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 304mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

SNOW PEA SALAD



Snow Pea Salad image

Provided by Florence Fabricant

Categories     salads and dressings

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 and 1/2 pounds snow peas
3/4 cup lemon-flavored olive oil
1/4 cup lemon juice
Salt
1 tablespoon extra-virgin olive oil
2 ounces pancetta, finely diced
1/2 cup finely diced onion
1/4 cup mint leaves
Ground black pepper
1 and 1/2 ounces pecorino cheese, shaved

Steps:

  • Trim ends of snow peas and pull off strings. Stack about a dozen snow peas at a time on a cutting board and use a sharp knife to cut them at an angle in thin julienne. Place in a bowl of ice water.
  • In a small bowl, whisk together lemon oil, lemon juice and a teaspoon of salt, or to taste, and set aside.
  • In a 12-inch skillet, heat extra-virgin olive oil over medium heat. Add pancetta and cook until fat is rendered. Do not allow pancetta to brown. Add onion and cook on low until soft and transparent. Remove from heat. Drain snow peas and add to skillet. Return to medium heat and cook, stirring, just enough to warm and slightly wilt snow peas, about 5 minutes. Remove from heat.
  • Whisk lemon dressing and pour into skillet. Add mint and toss. Season with salt and pepper. Transfer to shallow bowls, scatter cheese on top and serve.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 27 grams, Carbohydrate 12 grams, Fat 35 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 435 milligrams, Sugar 6 grams, TransFat 0 grams

SNOW PEA, GRAPEFRUIT & ORANGE SALAD



SNOW PEA, GRAPEFRUIT & ORANGE SALAD image

Categories     Fruit

Number Of Ingredients 13

Ingredients
4 cups (12-14 oz) snow peas
1 orange
1 grapefruit
1/4 cup red onion, sliced paper thin and chopped into 1" pieces
1 tablespoon white wine vinegar
1 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
1/2 teaspoon minced ginger
1 tablespoon olive oil
1 tablespoon canola oil
1/4 cup toasted sunflower seeds

Steps:

  • --Wash snow peas, trim and remove strings if necessary. Place in microwave proof bowl with cover. Half fill a large bowl with ice cubes and water, leaving enough room to add snow peas later. Microwave peas 2 to 2-1/2 minutes until slightly cooked but still crisp. (The water on the peas from washing them is enough to create steam in the microwave.) Immediately immerse cooked snow peas in bowl of ice water so they stop cooking and chill completely. --Peel and section orange and grapefruit, removing all pith and membrane. Put citrus sections in a separate bowl, saving any juice in another small bowl. Squeeze the membranes to remove any remaining juice; add to juice in small bowl. --In large bowl, whisk together 3 tablespoons of reserved citrus juice, vinegar, honey, salt, pepper, and ginger. Continue whisking briskly while adding olive and canola oil in a thin stream. Add drained snow peas, onions, and sunflower seeds to bowl and toss thoroughly with dressing. Add grapefruit and oranges; gently toss and serve. MAKE AHEAD TIP: Can be made up to 4 hours ahead and stored in fridge, but don't mix in the citrus until just before serving. (The citrus will begin to break down and get a mushy texture if left in the dressing too long.)

GRAPEFRUIT, ORANGE & APRICOT SALAD



Grapefruit, orange & apricot salad image

A super-simple fruit salad for breakfast and beyond, sweetened with honey and packed with nutrients

Provided by Good Food team

Categories     Breakfast, Brunch

Time 10m

Number Of Ingredients 4

2 grapefruit , peel and pith cut away
4 oranges , peel and pith cut away
4 apricots , stoned and sliced
1 tbsp clear honey

Steps:

  • Segment the grapefruits and oranges into a large bowl to catch the juices. Stir in the apricots and honey, and serve.

Nutrition Facts : Calories 83 calories, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein

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