STRAWBERRY AND SNAP PEA SALAD
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
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
SUGAR-SNAP PEA AND STRAWBERRY SALAD
An easy way to use up strawberries (2 of those little green baskety thingies). Light and summery too. From the Diane Mott Davidson series about a caterer who solves murder mysteries. This one is from "The Main Corpse." I read them for the recipes! If you don't have sugar snap peas, snow peas or green beans work too.
Provided by briosgaid
Categories Strawberry
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine olive oil, vinegar, and mustard in a small bowl; whisk to combine.
- Steam sugar snap peas for about 30 seconds or until bright green and still crunchy Remove from heat and run under cold water to stop cooking.
- Drain.
- Toss sugar snap peas with strawberries and dressing (Dressing may have settled, feel free to give it another whisk before adding to salad).
- Serve immediately or chill for no more than an hour.
- Recipe may be doubled, tripled, etc.
SUGAR SNAP PEA AND BERRY SALAD
A delicious summer salad made with your favorite berries.
Provided by Paula
Categories Salad Fruit Salad Recipes Blueberry Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside.
- Place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp. Mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice.
- In a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 10.5 g, Fat 4.7 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 6.2 mg, Sugar 4.4 g
FRESH SUGAR SNAP PEA SALAD
We found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the first 7 ingredients in a blender; cover and process until blended. Transfer to a large bowl; stir in poppy seeds., Add peas to dressing and toss to coat. Refrigerate, covered, 30 minutes before serving.
Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 201mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
STRAWBERRY & SUGAR SNAP PEA SALAD
Enjoy a taste of Springtime for lunchtime, dinnertime or any time with the Strawberry & Sugar Snap Pea Salad recipe. Strawberry & Sugar Snap Pea Salad is bright, colorful and flavorful, a perfect addition to your Springtime meal planning menu!
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, about 1 cup each
Number Of Ingredients 6
Steps:
- Mix cream cheese spread and sour cream until blended; spread onto small platter.
- Combine strawberries, sugar snap peas and basil; spoon over cream cheese mixture.
- Top with nuts.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
STRAWBERRY, ALMOND, AND PEA SALAD
Provided by Yvette Van Boven
Categories Salad Kid-Friendly Quick & Easy Lunch Strawberry Almond Pea Spring Summer Poppy Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool.
- Whisk vinegar, mustard, poppy seeds, and sugar in a large bowl. Whisk in oil; season with salt and pepper.
- Cook peas in a large saucepan of boiling salted water until bright green and tender, about 5 minutes for fresh peas, or 2 minutes for frozen. Drain; transfer to a colander set in a bowl of ice water. Drain.
- Add arugula, strawberries, pea tendrils, peas, and almonds to vinaigrette; toss to coat. Top with Parmesan.
SNAP PEA SALAD
Go beyond lettuce with this seasonal salad of sugar snap peas and snow peas tossed in a flavorful Parmesan vinaigrette. Minneapolis chef Gavin Kaysen created this recipe for his family, but it was such a hit, he put it on the menu at his restaurant Spoon and Stable.
Provided by Gavin Kaysen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Vinaigrette: In a blender, add mustard, vinegar, yogurt, ¼ cup water, a pinch of salt, and 8 grinds of black pepper. Turn on high, and immediately drizzle in the oil; the dressing is fully emulsified when it looks smooth, about 30 seconds. Turn blender off and add another pinch of salt, ¼ cup more water, and Parmesan. Close the lid and blend on high to incorporate the cheese, 10 seconds. The dressing should be thick and creamy, like a Caesar dressing. Makes 3 cups. (Store extra dressing in a lidded container or squeeze bottle in the refrigerator for 5-7 days.)
- Salad: Trim snap peas by pulling off the tough string that runs along the length of the pod. Julienne whole pods lengthwise and add to a large bowl. Trim and julienne snow peas and add 1½ to 2 cups to the bowl. Season with a pinch of salt and 2 grinds of black pepper. Add sunflower seeds and pea shoot tendrils. Trim green tops from radishes, cut in half, then thinly slice and add to the bowl.
- Assembly: With your hands, gently toss the salad with ¼ cup of dressing. Pile salad on a serving platter and garnish with additional pea shoot tendrils.
SNAP PEA SALAD
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
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
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