Sugar Snap Pea Radish And Cucumber Salad Recipes

SUGAR SNAP PEA, RADISH, AND CUCUMBER SALAD

Steps:

• Cook peas in a saucepan of boiling salted water just until they turn a brighter shade of green, about 30 seconds. Drain in a colander and rinse under cold water to stop cooking.
• Cut halved cucumber and radishes crosswise into 1/4-inch-thick slices.
• Toss peas, cucumber, radishes, and sesame seeds with vinegars and season with salt and pepper.

SNAP PEA AND CUCUMBER SALAD

Steps:

• For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
• For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.
• Pour the dressing over the salad and toss until coated.
• Cook's Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.

SUGAR SNAP PEA AND RADISH SALAD

Steps:

• For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
• Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
• In a large salad bowl, combine the peas, radishes, and minced chives.
• For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
• Toss the vinaigrette with the salad and serve.

SUGAR SNAP PEA, RADISH & CUCUMBER SALAD

Steps:

• Wash and combine all vegetables with herbs in a large bowl, then sprinkle on the sesame seeds.
• Combine olive oil and lemon juice and drizzle on vegetables. Toss to coat. Serve immediately.

SUGAR SNAP PEA AND RADISH SALAD

Steps:

• Place sugar snap peas, radishes, lemon zest, lemon juice, and oil in a serving bowl.
• Toss well. Season with salt and pepper, and serve immediately.

SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA SALATA

Steps:

• In a large bowl, toss together the radishes, peas, ricotta and mint.
• Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
• Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

SUGAR SNAP PEA AND RADISH SALAD

Steps:

• Bring medium pot of salted water to a boil. Blanch peas until just tender and bright green, about 3 minutes.
• Drain and transfer to a bowl of ice water to cool; drain well.
• In a large salad bowl, combine peas, radishes and chives.
• For Vinaigrette: In a small jar or container with a tight-fitting lid, shake together oil, vinegar, honey, salt, and pepper.
• Toss salad with vinaigrette and serve.

FRESH SUGAR SNAP PEA SALAD

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.

SUGAR SNAP PEA AND CUCUMBER SALAD

Steps:

• Have ready a bowl of ice and cold water. Cook peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain and immediately transfer to ice water. When cold, drain well and pat dry.
• Mash walnuts to a paste with a mortar and pestle and whisk in broth, oil, lemon juice, cayenne, and dill until blended. Season with salt and pepper. Toss walnut mixture with peas and cucumber until vegetables are coated.

SUGAR SNAP PEA SALAD RECIPE

Steps:

• Mix mayo, milk, tarragon, vinegar and lemon zest until blended. Refrigerate until ready to serve.
• Stack ham; cut into thin strips. Cook in small skillet on medium heat 4 to 5 min. or until crisp, stirring occasionally. Remove ham from skillet; set aside.
• Arrange cucumbers around edge of serving platter. Fill center of platter with peas and radishes; top with eggs and ham. Drizzle with dressing.

ASPARAGUS, SNOW PEA, AND RADISH SALAD

Steps:

• Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
• Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
• Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.

SPRING PEA & RADISH SALAD

Steps:

• Snip ends off beans and sugar snap peas; remove strings from snap peas. In a large saucepan, bring water to a boil over high heat. Add beans and reduce heat; simmer, covered, 4-5 minutes. Add sugar snap peas; simmer, covered, until both beans and peas are crisp-tender, another 2-3 minutes. Drain., Toss beans and peas with radishes. Stir together honey, tarragon, salt and pepper. Drizzle over vegetables.