Sugar Snap Pea Salad Ii Recipes

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FRESH SUGAR SNAP PEA SALAD



Fresh Sugar Snap Pea Salad image

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

2 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/2 cup chopped onion
1/2 teaspoon poppy seeds
1 pound fresh sugar snap peas, trimmed and halved (about 4 cups)

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

SUGAR SNAP PEA SALAD WITH PROSCIUTTO



Sugar Snap Pea Salad with Prosciutto image

Provided by Anne Burrell

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
1 pound sugar snap peas, trimmed, strings removed
Extra-virgin olive oil
1 clove garlic, smashed
Pinch of crushed red pepper
1/4 pound thinly sliced prosciutto, cut into thin strips
1/4 cup red wine vinegar
2 cups lightly packed baby arugula
1/2 small red onion, thinly sliced
1/4 cup shaved pecorino cheese (shaved with a veggie peeler)
8 to 10 fresh mint leaves, cut into a chiffonade

Steps:

  • To blanch the peas, bring a large pot of well-salted water to a boil and set up a large bowl of well-salted ice water. Toss the peas into the boiling water, let the water return to a boil and cook for 2 more minutes. Drain the peas and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry. Cut in half lengthwise and reserve.
  • Coat a medium saute pan with olive oil and add the garlic and red pepper; bring the pan to medium heat and cook for 2 to 3 minutes. Remove the garlic and ditch it - it has fulfilled its garlic destiny! Add the prosciutto to the pan and cook for 3 to 4 minutes or until crispy, then add the vinegar. Turn off the heat.
  • In a large bowl, combine the arugula, snap peas and onion along with the prosciutto and any juices from the pan; toss well. Add the pecorino and mint and taste it. Season with salt if needed and serve.

SUGAR SNAP PEA SALAD



Sugar Snap Pea Salad image

In this unusual summer salad, funky, creamy Camembert and crisp, juicy sugar snap peas unite make a texturally complex and very flavorful dish. You can use any washed rind cheese here as long as it's ripe enough to be spread on a plate. If you can't find a gooey-centered cheese, you can substitute a creamy goat cheese instead. Pea shoots make an ideal garnish, echoing the flavor of the sugar snaps, but if you can't get them, use any baby green or micro green in its place. If you want to work ahead, you can blanch the peas and mix up the dressing several hours ahead. But don't combine the salad ingredients until just before serving. In this dish, freshness is key.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 4 appetizer servings

Number Of Ingredients 8

Salt and black pepper
1/2 pound sugar snap peas, trimmed
1 teaspoon minced green garlic or 1/2 teaspoon minced regular garlic
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, more for drizzling
4 ounces pea shoots, ends trimmed, or use baby arugula or microgreens
10 ounces ripe, runny Camembert (or another washed- rind cheese such as Époisses or vacherin)
1 tablespoon finely chopped chervil or chives

Steps:

  • Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water. Drop peas into boiling water and cook until crisp-tender, about 1 minute; use a slotted spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a towel.
  • In a small bowl, whisk together garlic and lemon juice. Season with salt and pepper. Whisk in oil. Add pea shoots or arugula and toss to coat.
  • Scoop out runny cheese from inside rind and spoon onto four small plates, smoothing the cheese to cover most of the plate. Scatter snap peas on top of cheese. Drizzle with olive oil. Mound greens over peas. Sprinkle with chervil or chives and serve.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 607 milligrams, Sugar 3 grams

SNAP PEA AND CUCUMBER SALAD



Snap Pea and Cucumber Salad image

Provided by Giada De Laurentiis

Time 16m

Yield 4 servings

Number Of Ingredients 8

1 pound sugar snap peas, trimmed
2 small Persian cucumbers, unpeeled, thinly sliced
1 cup (about 1/2 pint) cherry or grape tomatoes, halved
1/4 cup chopped fresh dill
2 tablespoons fresh lemon juice (from 1/2 large lemon)
2 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper

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 SALAD II



Sugar Snap Pea Salad II image

This dish incorporates a lot of what I love; crunchy sugar snap peas, assorted veggies, and a creamy dressing. A sweet and satisfying side dish!

Provided by BFire

Categories     Vegetable Salads

Time 1h20m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package sugar snap peas
1 cup halved cherry tomatoes
½ cup grated carrots
¼ red onion, chopped
⅓ cup mayonnaise
¼ cup grated Parmesan cheese
¼ teaspoon dried oregano
¼ teaspoon dried parsley
¼ teaspoon dried rosemary
1 pinch salt and pepper

Steps:

  • Snap large pea pods in half, and place peas in a salad bowl with cherry tomatoes, carrots, red onion, mayonnaise, Parmesan cheese, oregano, parsley, rosemary, salt, and pepper. Gently toss to combine all ingredients and coat with dressing, and refrigerate salad for at least 1 hour before serving.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 9.4 g, Cholesterol 11.4 mg, Fat 16.2 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 3.1 g, Sodium 193.9 mg, Sugar 1.2 g

CHINESE SUGAR SNAP PEA SALAD



Chinese Sugar Snap Pea Salad image

I wish I could remember where this salad originated from!! I've been making it for several years. Hubby and I are fans of salads that aren't made with mayo.

Provided by katie in the UP

Categories     Asian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon oyster sauce
salt, to taste
1 lb sugar snap pea, trimmed
1/2 cup carrot, i usually shred them (match sticks)
1/2 cup drained sliced water chestnuts
1/2 cup sliced mushrooms
1/2 cup julienne cut red bell pepper
2 teaspoons sesame seeds, toasted

Steps:

  • To prepare dressing, heat oil in a small sauce pan over med heat, add ginger; saute 2 minutes. Add garlic and red pepper, cook 1 minute more. Stir in oyster sauce, soy sauce, sugar and salt bring to a simmer. Remove from heat, cool.
  • To prepare the salad, cook peas in boiling water 30 seconds.** Drain and rinse in cold water. combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad, toss well. Sprinkle with sesame seeds.
  • **I've also cooked them in a 'made for the microwave' pot.
  • They steam better!

SUGAR-SNAP PEA AND STRAWBERRY SALAD



Sugar-Snap Pea and Strawberry Salad image

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

1 tablespoon extra virgin olive oil
2 teaspoons raspberry vinegar
1/4 teaspoon Dijon mustard
1/4 lb sugar snap pea, including pods, strings removed (about one cup)
1 lb ripe strawberry, thickly sliced (about 4 cups)

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 SALAD II



Sugar Snap Pea Salad II image

This dish incorporates a lot of what I love; crunchy sugar snap peas, assorted veggies, and a creamy dressing. A sweet and satisfying side dish!

Provided by BFire

Categories     Vegetable Salads

Time 1h20m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package sugar snap peas
1 cup halved cherry tomatoes
½ cup grated carrots
¼ red onion, chopped
⅓ cup mayonnaise
¼ cup grated Parmesan cheese
¼ teaspoon dried oregano
¼ teaspoon dried parsley
¼ teaspoon dried rosemary
1 pinch salt and pepper

Steps:

  • Snap large pea pods in half, and place peas in a salad bowl with cherry tomatoes, carrots, red onion, mayonnaise, Parmesan cheese, oregano, parsley, rosemary, salt, and pepper. Gently toss to combine all ingredients and coat with dressing, and refrigerate salad for at least 1 hour before serving.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 9.4 g, Cholesterol 11.4 mg, Fat 16.2 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 3.1 g, Sodium 193.9 mg, Sugar 1.2 g

SUGAR SNAP PEA SALAD RECIPE



Sugar Snap Pea Salad Recipe image

Try out our Sugar Snap Pea Salad recipe tonight. This quick and easy Sugar Snap Pea Salad recipe features crisp cucumbers, radishes and OSCAR MAYER Deli Fresh smoked ham. Your family will love this versatile and tasty side!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings, about 1 cup each

Number Of Ingredients 10

1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
3 Tbsp. milk
2 Tbsp. chopped fresh tarragon
1 Tbsp. HEINZ Distilled White Vinegar
1 tsp. lemon zest
4 slices OSCAR MAYER Deli Fresh Smoked Ham
1 English cucumber, thinly sliced
1 lb. sugar snap peas, trimmed, blanched
1 watermelon radish, thinly sliced, cut in half
3 hard-cooked eggs, cut into wedges

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.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 80 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

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Top Asked Questions

How to cook salad with snap peas?
Directions For the salad: Bring a large saucepan of salted water to a boil over high heat. For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. 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.
How to make sugar snap peas vinaigrette?
While you are waiting for the water to boil, make the vinaigrette: In a large bowl combine the olive oil, balsamic vinegar, rice vinegar, Dijon mustard, honey, shallot, salt and pepper. Drain the cooled sugar snap peas, shake off any excess water, and add them with the onion, cucumbers, dill and mint to the dressing in the bowl.
What to do with sugar snap peas?
Toss sugar snap peas, 2 Tbsp. oil, and 1 tsp. lemon zest in another medium bowl; season with sea salt and pepper. Pour dressing into a shallow bowl and pile sugar snap peas in the center. Drizzle with more oil, season with more pepper, and top with more lemon zest. So easy and just a bright and cheery, springy way to enjoy snap peas.
How to Cook Sugar Snap peas with buttermilk?
Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of kosher salt in a medium bowl. Toss sugar snap peas, 2 Tbsp. oil, and 1 tsp. lemon zest in another medium bowl; season with sea salt and pepper. Pour dressing into a shallow bowl and pile sugar snap peas in the center.

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