Steak Salad With Snap Peas Recipes

STEAK SALAD WITH SNAP PEAS

Steak Salad with Snap Peas image

This may be the ideal dinner salad -- it features easy broiled steak, quick-steamed snap peas, and a flavorful vinaigrette.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 25m

Number Of Ingredients 10

Ingredients

1 pound skirt steak, halved
Coarse salt and ground pepper
8 ounces sugar snap peas, trimmed and halved
2 tablespoons olive oil
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1 head red-leaf lettuce, torn
8 radishes, trimmed and quartered
3 carrots, sliced with a peeler

Steps:

Heat broiler, with rack 4 inches from heat. Place steak on a foil-lined baking sheet and season with salt and pepper. Broil until medium-rare, 4 to 8 minutes. Transfer to a cutting board; tent with foil.
Set a steamer basket in a saucepan with 1 inch simmering water. Add snap peas, cover, and steam until bright green, 2 to 3 minutes. Rinse with cold water and pat dry.
Slice steak. Whisk together oil, vinegar, mustard, and garlic; season with salt and pepper. Toss lettuce with half of dressing. Top with steak, snap peas, radishes, and carrots. Drizzle with remaining dressing.

Nutrition Facts : Calories 343 g, Fat 22 g, Fiber 3 g, Protein 25 g

SNAP PEA SALAD

Snap Pea Salad image

When snap peas are in season, we can't resist making this crunchy salad. I usually serve it cold, but it's also good warm, with the peas straight from the pot. -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1/4 cup white wine vinegar
1/4 cup Dijon mustard
2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
3 pounds fresh sugar snap peas
Grated lemon zest, optional

Steps:

For vinaigrette, in a small bowl, whisk the first 8 ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl., Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon zest.

Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

POTATO SALAD WITH GREEN SUGAR SNAP PEAS

Potato Salad With Green Sugar Snap Peas image

Provided by Pierre Franey

Categories easy, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 pound sugar snap peas (if not available, snow peas can be used)
Salt to taste
3/4 pound small red new waxy potatoes
2 tablespoons white-wine vinegar
4 tablespoons peanut or vegetable oil
3 tablespoons finely chopped shallots or scallions
1/2 teaspoon finely chopped garlic
4 tablespoons finely chopped chervil or parsley or both combined
Freshly ground pepper to taste

Steps:

Trim off ends of snap peas and remove strings.
In a saucepan, add snap peas and cover with water. Add salt, bring to a boil and cook for 3 to 4 minutes until crisp and tender. Drain.
Place potatoes in a saucepan. Add water to cover and salt. Bring to a boil, simmer for 20 minutes or until potatoes are tender. Do not overcook. Drain. The salad should be made while potatoes are still warm.
Peel potatoes and cut them into 1/4-inch slices. Leave skins on if desired. Place slices in a bowl and add snap peas. Add vinegar, oil, shallots, garlic, chervil, salt and pepper. Toss and blend well. Serve immediately.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 408 milligrams, Sugar 4 grams, TransFat 0 grams

STRAWBERRY AND SNAP PEA SALAD

Strawberry and Snap Pea Salad image

Doing the eat-for-your-blood-type diet. This salad is a yummy treat I can eat!! Took fresh local strawberries and some friends' home-grown sugar snap peas and tried to recreate this salad I had read in a mystery book years ago. Goes well with a nice steak from the grill. Enjoy!

Provided by Mojito Mama

Categories Salad Fruit Salad Recipes Strawberry Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

1 cup sugar snap peas
1 ½ tablespoons extra virgin olive oil
2 teaspoons raspberry vinegar
½ teaspoon Dijon mustard
4 cups sliced fresh strawberries

Steps:

Bring a pot of water to boil and place a steamer insert in the pot. Place peas in steamer, cover, and cook until bright green, about 30 seconds. Drain and run under cold water until peas are cool; set aside.
Whisk olive oil, raspberry vinegar, and Dijon mustard in a bowl until well blended. Allow vinegar dressing to rest for a few minutes.
Combine sugar snap peas and strawberry slices in a large bowl. Pour dressing over pea mixture, gently tossing to combine. Serve immediately or chill for up to 1 hour.

Nutrition Facts : Calories 122.5 calories, Carbohydrate 17 g, Fat 5.6 g, Fiber 4.4 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 17.9 mg, Sugar 8.5 g

SPICY GINGERED BEEF AND SNAP PEA SALAD

Spicy Gingered Beef and Snap Pea Salad image

Chopped flank steak cooked with garlic and fresh ginger tops fresh salad greens, colorful bell peppers, cucumber, and snap peas dressed with a zesty ginger dressing.

Provided by Dole

Categories Trusted Brands: Recipes and Tips Dole

Time 20m

Yield 4

Number Of Ingredients 19

Ingredients

¾ pound flank steak, thinly sliced across the grain, then chopped
1 tablespoon canola oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
Salt and ground black pepper, to taste
¼ cup reduced-sodium soy sauce
¼ cup rice vinegar
1 (1 inch) piece peeled fresh ginger, grated
2 tablespoons chopped fresh cilantro
1 tablespoon sesame oil
2 teaspoons chile paste
1 clove garlic, minced
1 (8.75 oz) package DOLE® Extra Veggie™ with Snap Peas
1 red, yellow or orange bell pepper, seeded and diced
½ cup DOLE® Onion, chopped
1 small cucumber, diced
¼ cup chopped peanuts
1 tablespoon Chopped fresh cilantro
Fresh lime wedges

Steps:

Combine beef, oil, garlic and ginger in medium bowl; toss to coat evenly. Season with salt and pepper, to taste. Cook beef mixture in nonstick skillet over medium-high heat, saute beef until thoroughly cooked. Using slotted spoon, place beef in medium bowl, mix with 2 tablespoons Gingered Dressing.
Combine salad blend, snap peas from pouch, bell pepper, onion and cucumber in large bowl. Toss with Gingered Dressing, to taste. Transfer salad to serving platter or serving plates.
Spoon beef over salad. Sprinkle on top chopped peanuts and cilantro. Squeeze lime wedges over, as desired.
*Gingered Dressing: Whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup rice vinegar, 1-inch piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil and 2 teaspoons chile paste with garlic until well blended. Makes about 2/3 cup.

Nutrition Facts : Calories 274.1 calories, Carbohydrate 15.4 g, Cholesterol 26.6 mg, Fat 18.1 g, Fiber 3.8 g, Protein 14.6 g, SaturatedFat 4.1 g, Sodium 605.8 mg, Sugar 4.8 g

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